Start by boiling a pot of salted water. Add the gluten-free pasta and cook according to package instructions until al dente, usually around 8-10 minutes.

While the pasta is cooking, chop your cherry tomatoes, cucumber, bell pepper, and red onion. Slice the olives, and crumble the feta cheese if needed.

Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. In a large bowl, combine the cooled pasta, chopped vegetables, olives, feta cheese, and fresh basil.

Pour the Italian dressing over the salad mixture and toss gently until everything is well coated. Season with salt and pepper to taste.

For the best flavor, let your salad sit in the refrigerator for at least 30 minutes before serving.