Boil a large pot of salted water and cook the cheese tortellini according to package instructions, about 3-5 minutes. Drain and let cool.

Chop the yellow bell pepper, slice the red onion, quarter the cherry tomatoes, and chop the English cucumber. Place in a large mixing bowl.

Combine the cooled tortellini with the vegetables. Drizzle with olive oil and red wine vinegar, then toss to combine.

Season with oregano, sea salt, and black pepper. Toss again and add fresh parsley.

Crumble feta over the salad and toss gently to incorporate.

Serve in individual bowls or a large dish and enjoy.