Bring a large pan of salted water to the boil and cook the pasta according to packet instructions until al dente (around 10-12 minutes).
Drain the pasta in a colander and rinse well under cold water to halt the cooking process.
Place the cooled pasta in a large bowl and add the quartered cherry tomatoes, cucumber, diced red onion and olives.
In a separate small bowl, mix together the olive oil, lemon juice and garlic. Season well with freshly ground black pepper.
Pour the dressing over the pasta and the vegetables, stirring to coat.
Sprinkle over the feta cheese and gently combine.
Season with more freshly ground black pepper, if desired, and chill until needed.
Garnish with fresh basil leaves, if desired.
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Notes
GLUTEN FREE OPTION - Make this recipe gluten-free by using gluten-free pasta.This Greek Pasta Salad will keep up to three days, covered, in the fridge, so it makes for a great packed lunch option.