In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, bell pepper, black olives, and feta cheese.

In a small bowl, whisk together olive oil, red wine vinegar, dijon mustard, garlic, salt, black pepper, and dried oregano.

Pour the dressing over the pasta and vegetable mixture and toss until evenly coated.

Serve the pasta salad mixture in the endive leaves or small lettuce leaves.