Bring a large pot of salted water to a rolling boil over high heat. Add 12 ounces of pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Drain and rinse under cold water.

Wash and halve 1 cup of grape tomatoes, slice and quarter 1 cup of cucumbers, and thinly slice ¼ cup of red onion. Add them to a large mixing bowl with 1 cup of baby spinach, ½ cup of green olives, and ½ cup of black olives.

Once the pasta is cool, add it to the bowl with the vegetables. Pour in about ½ cup of the Greek salad dressing and gently toss everything together.

Gently fold in ½ cup of crumbled feta cheese and taste the salad, adjusting the flavor with more dressing, salt, and fresh cracked pepper as needed.

Serve immediately or refrigerate for about 30 minutes to enhance the flavors. If serving later, let it sit at room temperature for 10-15 minutes before enjoying.