Cook the penne pasta according to package instructions until al dente. Drain and rinse under cold water to cool.

In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, black olives, and feta cheese.

In a small bowl, whisk together olive oil, red wine vinegar, dijon mustard, minced garlic, dried oregano, salt, and pepper.

Pour the dressing over the pasta salad and toss to combine. Serve chilled or at room temperature.