Bring a large pot of salted water to a boil, add the pasta, and cook according to the package instructions.
Drain the cooked pasta and rinse it under cold water to stop cooking.
Set aside.
In a large bowl, combine the cherry tomatoes, bell peppers, cucumbers, black olives, red onions, parsley, basil, and cilantro.
Add the cooked and cooled pasta to the bowl with the vegetables.
Whisk together the lemon juice, olive oil, salt, and pepper in a separate small bowl to make the dressing.
Pour the dressing over the pasta and vegetables.
Toss well to coat everything evenly.
Sprinkle the crumbled feta cheese and grated Parmesan cheese over the salad. Gently toss again to distribute the cheese throughout the salad.
Cover the pasta salad with plastic wrap and refrigerate for 1 hour to allow the flavors to meld together. Before serving, please give it a final toss before serving to ensure the dressing is evenly distributed. Serve chilled, and enjoy!