Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook according to package instructions for 8 to 10 minutes until al dente. Drain and rinse under cold water.

Chop the grape tomatoes in half, peel and dice the cucumber, and finely slice the red onion. In a large mixing bowl, combine these chopped vegetables.

Add the cooled pasta to the bowl with the chopped vegetables. Toss in the baby spinach and a mix of green and black olives.

Drizzle the Homemade Greek Dressing over the salad and toss everything together gently.

Crumble the feta cheese over the top and gently fold it into the mixture. Adjust seasoning with salt and pepper to taste.

Serve immediately or let it chill in the refrigerator for 30 minutes to deepen flavors. Toss before serving.