Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and rinse with cold water to cool it down.

In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, black olives, red onion, and feta cheese.

In a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, salt, and pepper until blended.

Add the cooled spaghetti to the veggie mixture, pour the dressing over the top, and toss it all together.

Cover the salad and let it chill in the refrigerator for at least an hour before serving to allow the flavors to mingle.