Start boiling a large pot of salted water, then add short pasta and cook for 8-10 minutes until al dente. Drain and rinse with cold water.

Chop and prepare fresh vegetables: halve grape tomatoes, quarter and slice cucumbers, and thinly slice red onion. Place in a large mixing bowl.

Add the cooled pasta to the vegetables. Toss in baby spinach, pitted green and black olives, and stir gently.

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

Crumble fresh feta cheese over the salad and gently fold it in. Adjust seasoning with salt and pepper.

Serve immediately or chill for at least 30 minutes to allow flavors to meld.