A flavorful and vibrant pasta salad made with sun-dried tomatoes, olives, and fresh herbs, perfect for a light meal or a side dish at gatherings.

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Cook the pasta according to package directions. Drain and rinse with cold water to cool.
In a large bowl, combine the cooled pasta, sun-dried tomatoes, olives, red onion, basil, and parsley.
In a small bowl, whisk together the olive oil (from the sun-dried tomatoes), red wine vinegar, oregano, salt, pepper, and garlic powder until well combined.
Pour the dressing over the pasta salad and toss gently to combine.
Sprinkle crumbled feta cheese over the top (if using), then toss again to mix.
Refrigerate for at least 30 minutes to let the flavors meld before serving. Serve chilled or at room temperature.

Feel free to add other vegetables, such as cherry tomatoes, cucumbers, or bell peppers, for extra crunch and color.
This salad can be made ahead and stored in the refrigerator for up to 2 days.
For a different flavor profile, add a tablespoon of pesto or balsamic glaze to the dressing.