Add the broth to a large stockpot and bring to a boil. Add pasta, reduce heat to a simmer, and cook pasta until al dente according to package directions. Drain pasta and add to a large bowl. Let pasta cool for 15 to 20 minutes.
While pasta cooks and cools, chop fresh vegetables (cherry tomatoes, cucumber, bell peppers) and set aside.
Prepare dressing for pasta salad: combine olive oil, red wine vinegar, dried herbs, and garlic. Whisk to combine.
Add diced vegetables and fresh herbs to pasta. Drizzle pasta with dressing and stir to combine. Top pasta salad with feta cheese and stir to combine. Serve pasta immediately or chill before serving.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.