Cook pasta in a large pot of salted boiling water for 8-10 minutes until al dente. Drain and rinse under cold water.

Prepare vegetables by dicing cherry tomatoes, bell peppers, red onion, and cucumber into bite-sized pieces.

Add olives and crumbled feta cheese to the vegetable mix and gently combine.

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until smooth.

Combine cooled pasta with the vegetable and cheese mixture, then drizzle dressing over and toss gently.

Chill in the refrigerator for at least 30 minutes before serving for best flavors.