Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a mason jar, combine olive oil, olive brine, minced garlic, lemon zest and juice, and black pepper. Shake well to combine.

In a mixing bowl, combine cooled pasta, chopped olives, and cubed feta. Gently fold to mix.

Drizzle dressing over salad, toss gently to coat. Adjust seasonings if needed.

Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Before serving, gently toss the salad and let sit at room temperature for about 15 minutes.