In a large pot, bring salted water to a boil and add your short pasta. Cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside to cool.

Rinse the pasta under cold water to stop the cooking process and cool it down. Let it drain completely.

Chop the grape tomatoes, cucumbers, and slice the red onion. Aim for uniform pieces.

In a mixing bowl, combine the cooled pasta, halved grape tomatoes, chopped cucumbers, sliced red onion, baby spinach, and olives. Toss gently.

Drizzle the homemade Greek dressing over the salad and toss until evenly coated.

Gently fold in the crumbled feta cheese, taking care not to break it too much. Adjust salt and pepper to taste.

Let the pasta salad chill in the refrigerator for about 15 minutes before serving.