Bring water to a boil and add salt just before you add the pasta. Cook it according to the directions, drain and transfer to a large bowl. You don’t want mushy pasta nor do you want it perfectly al dente because the pasta will harden slightly as it cools. I recommend cooking it a tad past al dente to get the best texture.
While the pasta is cooking, mix together the vinaigrette in a small bowl and set aside.
Let the pasta cool a bit before you add the vinaigrette and other ingredients, this will keep the veggies crisp and fresh, and won’t melt the feta.
Once the pasta has cooled, add the vinaigrette and toss with the pasta.
Then, add the halved cherry tomatoes, feta cheese and sliced olives. Gently toss so you don’t break up the feta too much.
Season with salt and pepper to taste. And chill! It can also be served at room temp.
When you’re ready to serve, garnish with freshly diced parsley or basil if desired.
Refrigerate leftovers in an airtight container for up to 3 days.