Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the tomatoes. Halve the cucumber lengthwise, then thinly slice crosswise. Thinly slice the scallions. Roughly chop the peppers, artichokes, and olives. Pick the mint leaves off the stems. In a large bowl, combine the halved tomatoes, sliced cucumber, sliced scallions, chopped peppers, artichokes, and olives, oregano, vinegar, and 1 tablespoon of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly. Transfer to the bowl of marinated vegetables. Add half the feta (crumbling before adding); stir to combine. Serve the pasta salad garnished with the remaining feta and mint leaves (tearing just before adding). Enjoy!