Cook the pasta in a large pot of salted boiling water according to package instructions, about 8-10 minutes, until al dente. Drain and rinse under cold water.

Chop the grape tomatoes, cucumbers, and red onion. Combine the vegetables with the baby spinach in a large mixing bowl.

Once cooked, add the cooled pasta to the mixing bowl and toss with the vegetables.

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

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

Add crumbled feta cheese and adjust seasoning with salt and pepper to taste.

Chill for at least 30 minutes or serve immediately.