Cook the spaghetti according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
In a large bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, black olives, feta cheese, and parsley.
In a small bowl, whisk together the olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper.
Add the cooled spaghetti to the vegetable mixture and pour the dressing over the top. Toss gently to combine all ingredients.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve chilled or at room temperature.
