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

Wash and chop grape tomatoes, slice cucumbers, and thinly slice red onion. Add veggies into a large mixing bowl with baby spinach.

Fold cooled pasta into the vegetable bowl. Add sliced green and black olives, stirring gently until well mixed.

Whisk together olive oil, red wine vinegar, minced garlic, Dijon mustard, oregano, and thyme in a separate bowl. Season with salt and pepper.

Drizzle dressing over the salad and toss gently to coat. Adjust dressing to taste.

Crumble feta cheese over the salad, season with salt and pepper again, and toss to blend.

Chill in the fridge for at least 30 minutes before serving.