Set cream cheese out on the counter and allow it to come to room temperature. This will make it easier to mix the cream cheese into the dressing.
Boil a large pot of salted water, and cook pasta according to package. Drain and rinse noodles under cold water to stop them cooking. Set aside.
Dice the cucumber and tomatoes, slice the peppers into fine bite-sized ribbons, chop the carrots and olives, and add all veggies to a bowl.
In a small mixing bowl, add the Italian dressing, lemon juice, oregano, and cream cheese. Mix well until cream cheese has blended into the dressing, and all ingredients are well combined.
Pour cream cheese dressing over the pasta salad. Cover and refrigerate for at least 1 hour before serving.
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