Begin by bringing a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to package instructions, usually around 3-5 minutes, until al dente. Drain and let cool for about 10 minutes.

In a spacious mixing bowl, toss the cooled tortellini with sliced yellow bell pepper, chopped red onion, halved cherry tomatoes, and diced English cucumber. Drizzle in olive oil and vinegar, and toss until evenly coated.

Stir in oregano, sea salt, black pepper, and fresh parsley until well combined. Gently mix in crumbled feta cheese. Serve in bowls, garnished with more parsley or a drizzle of olive oil.

Store leftovers in an airtight container for up to three days.