Gather all fresh ingredients, dice the cucumber, halve the tomatoes, and roughly chop the spinach.

Thinly slice the red onion, crumble the feta cheese, halve the Kalamata olives, and mince the garlic.

In a large pot, bring water to a boil, add salt, and cook pasta until al dente for about 8-10 minutes.

Drain pasta and rinse under cold water to cool.

In a bowl, whisk together olive oil, red wine vinegar, and Dijon mustard, then add minced garlic, oregano, mint, salt, pepper, and red pepper flakes.

In a large bowl, combine the cooled pasta with the dressing, toss gently to coat.

Add in the cucumbers, tomatoes, spinach, red onion, olives, and feta cheese, tossing until evenly mixed.

Let sit for 10-15 minutes at room temperature before serving.