Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your choice of pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Once cooked, drain the pasta in a colander and quickly rinse it under cold water to stop the cooking process and cool it down. Set aside to allow excess water to drain.

Prepare the Vegetables: While the pasta cooks, halve the cherry tomatoes, dice the cucumbers into bite-sized pieces, slice the red onion thinly, and halve the Kalamata olives. Place all the veggies in a large mixing bowl.

Make the Dressing: In a small bowl, whisk together ¼ cup of extra virgin olive oil, 2 tablespoons of red wine vinegar (or lemon juice), and 1 clove of minced garlic. Add a pinch of salt and black pepper to taste, mixing until well combined.

Combine Ingredients: In the large bowl with your prepared vegetables, add the cooled pasta. Pour the dressing over the top and toss everything together gently.

Add the Finishing Touches: Carefully fold in the crumbled feta cheese and chopped parsley and basil.

Chill and Serve: Cover the salad and refrigerate for at least 30 minutes before serving. Serve cold or at room temperature.