Cook the Pasta: Bring a large pot of salted water to a boil. Add the medium-size pasta and cook until al dente, about 8-10 minutes. Reserve 1/4 cup cooking water, then drain pasta and set aside.

Sauté the Aromatics: In a large skillet, heat olive oil over medium-high heat. Sauté chopped onion for 2 minutes until softened, then add minced garlic and cook for another 30 seconds until fragrant.

Add the Bell Peppers: Stir in chopped green and red bell peppers, cooking for about 3 minutes until crisp-tender.

Incorporate the Olives and Seasoning: Add sliced olives, dried oregano, salt, and pepper. Mix well for about 1 minute to meld flavors.

Combine the Pasta: Gently fold in the cooked pasta and reserved cooking water, mixing carefully to coat without breaking pasta.

Add the Vegan Feta: Remove from heat and sprinkle crumbled vegan feta over the salad. Toss gently to combine and adjust seasoning if needed.