Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the fusilli and cook according to the package directions until it's *al dente* (firm to the bite). I find that cooking the pasta just to this point is crucial, as it will continue to soften slightly as it absorbs the dressing without turning mushy.

Cool the Pasta: Once cooked, drain the pasta in a colander and immediately rinse it under cold running water. This stops the cooking process and washes away excess starch, preventing the pasta from clumping together. Set it aside to drain completely.

Prepare the Vegetables: While the pasta is cooking, you can prepare all your vegetables. Halve the cherry tomatoes, dice the cucumber and red pepper, finely slice the red onion, and chop the parsley. Place them all into a very large mixing bowl.

Add the Flavour Boosters: To the bowl of vegetables, add the halved Kalamata olives and the crumbled feta cheese.

Whisk the Vinaigrette: In a small bowl or a jar with a lid, combine all the dressing ingredients: extra virgin olive oil, red wine vinegar, lemon juice, minced garlic, oregano, Dijon mustard, salt, and pepper. Whisk vigorously or shake the jar until the dressing is well emulsified.

Combine Everything: Add the cooled and drained pasta to the large bowl with the vegetables and feta. Pour about two-thirds of the dressing over the top.

Toss and Rest: Gently toss everything together until the pasta and vegetables are evenly coated in the dressing. Let the salad sit at room temperature for at least 20-30 minutes. This resting period is essential for the flavours to meld together.

Final Toss and Serve: Just before serving, give the salad another gentle toss. Taste and add more dressing, salt, or pepper if needed. Serve immediately, or cover and refrigerate until ready.