Boil water in a big pot, Add a pinch of salt and a spoon of olive oil to prevent pasta from sticking.

Put 8 ounces of pasta (like penne, fusilli, or rotini) into the boiling water. Cook it until it's firm to the bite (al dente) following the package instructions.

Chop 1 cup of cherry tomatoes, 1 cucumber, and 1 bell pepper into small pieces while the pasta cooks. Finely chop 1/4 cup of red onion.

In a small bowl, mix 1/4 cup of olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of Dijon mustard, and add salt and pepper to taste.

Drain the cooked pasta and rinse it with cold water to halt the cooking. Allow it to cool for a few minutes.

In a big bowl, mix the cooled pasta, chopped vegetables, and 1/2 cup of olives. You can add 1/2 cup of feta cheese for more flavor if you like.

Pour the dressing over the pasta and vegetables, then gently mix until everything is evenly coated.

Taste and adjust the seasoning if needed. You can add more salt, pepper, or a squeeze of lemon juice for extra flavor.

Cover the pasta salad and refrigerate for at least 30 minutes before serving. Enjoy your tasty pasta salad!