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

In a large mixing bowl, combine halved grape tomatoes, sliced cucumbers, and thinly sliced red onion. Add baby spinach and mix gently.

Add the cooled pasta to the vegetables, followed by the green and black olives. Gently mix to combine.

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

Fold in crumbled feta cheese and season with salt and pepper to taste.

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