Cook pasta according to package instructions until it has reached your desired level of doneness. Strain and rinse the pasta under cold water to cool it down completely once it has finished cooking.

In a blender, combine ⅓ cup of sun dried tomatoes, 2 tablespoons red wine vinegar, 6 tablespoons of olive oil and 1 teaspoon of minced garlic. Blend on high until most of the sun dried tomatoes have been pureed into the dressing. If some pieces of sun dried tomatoes remain, that is fine, they will mix well into the salad.

Pour the cooled pasta into a large mixing bowl. Add in 2 cups of sliced cherry tomatoes.

Add in 1 cup of crumbled feta cheese.

Mix in 1 cup of sliced green olives.

Pour the sun dried tomato dressing over top of the pasta salad, and stir to combine well.

Serve chilled.