Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and rinse with cold water.

Prepare the Vegetables: In a bowl, combine halved grape tomatoes, quartered cucumbers, thinly sliced red onion, baby spinach, and sliced olives.

Make the Greek Dressing: Whisk together olive oil, red wine vinegar, minced garlic, Dijon mustard, dried oregano, dried thyme, salt, and cracked pepper in a separate bowl.

Combine the Salad: Drizzle dressing over the pasta and vegetable mixture. Toss to coat evenly.

Add Feta and Adjust Seasoning: Crumble feta over salad, fold in gently, and adjust seasoning with salt and pepper.

Serve or Chill: Serve immediately or chill in the fridge for 30 minutes before serving.