Cook pasta to al dente as directed on package. Drain and rinse in cold water to cool.

While pasta cooks, add tomatoes, garlic, pepper, basil, vinegar, and salt to a food processor. Puree until smooth or pulse until desired consistency is reached. Refrigerate.

Chop cucumber, peppers, onion, and parsley; halve tomatoes and olives. Add all to a large bowl and toss with olive oil and chilled tomato puree.

Add cooled pasta and toss again; sprinkle crumbled feta on top.

Serve with sliced apples on the side.