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

Prepare the Vegetables: Chop grape tomatoes, cucumbers, and red onion. In a large bowl, combine vegetables with baby spinach, green olives, and black olives.

Mix the Dressing: Whisk together olive oil, red wine vinegar, minced garlic, Dijon mustard, oregano, thyme, salt, and pepper.

Combine the Salad: Add cooled pasta to the bowl of vegetables. Drizzle dressing over and toss to combine.

Add Feta and Adjust Seasoning: Crumble feta over the salad, toss gently, and season with more salt and pepper if desired.

Serve or Chill: Serve immediately or refrigerate for at least 30 minutes before serving.