Boil water in a large pot, adding salt generously. Cook the pasta according to package instructions until al dente (8-10 minutes), then drain and rinse under cold water.

While the pasta cools, chop the cherry tomatoes, cucumber, bell peppers, and red onion.

In a large bowl, combine the cooled pasta with the chopped vegetables and olives.

Drizzle the Italian dressing over the mixture and sprinkle with feta cheese. Gently toss until well combined.

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