In a large pot, bring water to a boil.

Add the pasta to the salted water, stir a few times to prevent the noodles from sticking together.

stirring occasionally, until al dente or softer depending on desired texture.

Rince under cold water to cool the pasta and set aside.

While the pasta is cooking.
Slice the cucumber into bite sized triangles and slice the cherry tomatoes in half, combine them both with the diced or crumbled feta into a large mixing bowl.

Meanwhile add the olive oil, red wine vinegar, minced garlic X2, oregano, dill weed, grainy dijon mustard, salt and pepper to a smaller mixing bowl and whisk together until emulsified.

The easiest way to achieve a fully emulsified vinaigrette is in the food processor. (But no one's got time to clean that)

Add cooked pasta to the large mixing bowl and then go around drizzling your Dijon vinaigrette.

Toss everything until evenly coated.