Bring a pot of salted water to a boil. Add the kritharaki and cook according to package instructions until al dente, about 8-10 minutes.

Drain the kritharaki and rinse under cold water to stop the cooking process. Set aside to cool.

While the kritharaki is cooking, dice the red and yellow bell peppers, cucumber, and slice the black olives.

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

In a large mixing bowl, combine the cooled kritharaki, diced vegetables, crumbled feta cheese, and sliced olives.

Pour the dressing over the salad and toss gently to combine. Adjust seasoning if necessary.

Serve the salad chilled or at room temperature. Enjoy!