Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

Chop vegetables into bite-sized pieces while pasta cools. Set aside.

In a large bowl, combine cooled pasta, vegetables, and parsley. Pour dressing over and toss gently.

Season with salt and pepper, then fold in feta cheese.

Cover and refrigerate for at least 2 hours before serving.