Begin by cooking the pasta in a large pot of salted boiling water, according to the package instructions until al dente. Drain and set aside.

In a large skillet, warm the olive oil over medium heat. Toss in the minced garlic and sauté for about 1 minute until aromatic.

Add the sliced red onion and bell pepper, cooking for 3-4 minutes until they begin to soften.

Stir in the halved cherry tomatoes and Kalamata olives, cooking for another 2 minutes until the tomatoes start to soften.

Reduce heat to low and add the cooked pasta to the skillet, tossing gently with the vegetables.

Fold in the crumbled feta cheese, fresh basil, and parsley.

Season with salt and pepper, then finish with the lemon juice and zest, stirring until combined.

Remove from heat and let sit for a couple of minutes to meld flavors. Serve warm or at room temperature, garnished with extra herbs and feta if desired.