Cook the pasta in a large pot with salted boiling water per package instructions.When cooked, drain it, and cool it under cold water to prevent it from overcooking.Transfer the pasta to a large mixing bowl, and if you don't use it immediately, toss it with two teaspoons of olive oil to prevent it from sticking.
In a small bowl, make the dressing by whisking together ¼ cup extra virgin olive oil, 2 tablespoons lemon juice, 2 teaspoons grated lemon zest, ½ teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper.
Chop 2 cups cherry tomatoes, 1 cup cucumber, and 1 cup yellow bell pepper into small dice; cut ⅓ cup pitted olives in half, and finely chop 1 small shallot and 2 tablespoons parsley then add them to the bowl with the pasta.
Drizzle with the dressing, then toss to combine.
Optionally, you can add 2 ounces feta in cubes or crumbled, and a pinch of dried oregano.