Picnic Pasta Salad

    1     pound rotini pasta
    1     English cucumber
    2     bell peppers
    10     ounces grape tomatoes
    1/2     red onion
    2     tablespoons fresh chopped parsley
    1/4     cup crumbled feta cheese
    1     bottle (16 ounces) Italian dressing
    1/4     teaspoon salt
    1/4     teaspoon freshly cracked black pepper

    Cook pasta according to package instructions. Drain in colander and rinse with cool water; drain well.
    Slice cucumber into half-moons, chop bell peppers, halve tomatoes, thinly slice red onion and chop parsley. Set vegetables and parsley aside.
    Transfer drained pasta to large bowl. Add chopped vegetables, parsley and feta cheese.
    Pour dressing over pasta salad and toss until evenly coated. Add salt and pepper then refrigerate until ready to eat.