Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add 8 ounces of pasta and cook according to package instructions until al dente, about 8–10 minutes. Drain the pasta in a colander and let it cool.

In a large mixing bowl, combine the cooled pasta with 1 cup of halved cherry tomatoes, 1 cup of diced cucumber, 1 large diced bell pepper, 1/4 medium thinly sliced red onion, and 1 cup of chopped fresh spinach. Gently toss the ingredients together.

In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of lemon juice, and salt and pepper to taste. This zesty dressing will enhance the freshness of the salad.

Pour the dressing over the pasta and vegetable mixture in the large bowl and gently toss until all ingredients are coated in the dressing.

Sprinkle crumbled feta cheese over the top and optionally garnish with fresh herbs before serving. This salad can be enjoyed chilled or at room temperature.