In a small pot saute the garlic, oregano, salt and pepper in the olive oil for 5-8 minutes until garlic browns. Remove from heat, add lemon juice and set aside.
Cook the pasta til al dente.
Once the pasta has strained and cooled, toss with the dressing, add all the vegetables, toss and refrigerate at least 15 minutes.
Once the salad has cooled completely, add the feta and toss again.