Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 10-12 minutes.

Drain the pasta in a colander and rinse under cold water to stop the cooking process.

In a large skillet, combine the cherry tomatoes, cucumber, and bell pepper. Sauté over medium heat for about 3-4 minutes until slightly softened.

Add the cooked pasta to the skillet with the vegetables. Stir in the feta cheese and olives.

In a small bowl, whisk together the olive oil, red wine vinegar, oregano, garlic, salt, and pepper. Pour the dressing over the pasta mixture and toss to combine.

Transfer the Greek pasta to a serving bowl and enjoy warm or at room temperature.