Cook pasta according to package instructions. Drain in a colander and rinse with cool water; drain well.

Slice cucumber into half-moons, chop bell peppers, halve tomatoes, thinly slice red onion, and chop parsley. Set vegetables and parsley aside.

Transfer drained pasta to a large bowl. Add chopped vegetables, parsley, and feta cheese.

Pour dressing over pasta salad and toss until evenly coated. Add salt and pepper.

Refrigerate until ready to eat. Makes 10 servings.