Cook the pasta in a large pot of salted boiling water according to package instructions until al dente.

Drain the pasta in a colander and rinse under cold water to cool.

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

In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper.

Add the cooled pasta to the vegetable mixture and pour the dressing over the top.

Toss everything together until well combined.

Garnish with chopped parsley and serve chilled or at room temperature.