Cook the pasta according to package directions in a large stockpot of generously-salted water until cooked. Drain pasta, then rinse under cold water for about 20-30 seconds until no longer hot. Transfer the pasta to a large mixing bowl.
For the vinaigrette combine the olive oil, vinegar's, garlic, herbs, salt, and pepper. Stir to combine.
Add diced cucumber, halved tomatoes, sliced kalamata olives, feta cheese, and sliced red onion to the mixing bowl, then drizzle all of the vinaigrette evenly on top. Toss until all of the ingredients are evenly coated with the dressing.
Serve immediately, garnished with extra feta and black pepper if desired.