Cook the noodles according to the package directions in a large pot of salted water. For al dente noodles, cook them 1 to 2 minutes less than the package indicates. Strain the noodles into a colander then immediately rinse well with cold water.
While the noodles are cooking, stir together the ingredients for the Greek dressing and set aside until ready to use.
Add the sun-dried tomatoes, pepperoncinis, kalamata olives, red onion and feta cheese to a large mixing bowl. Transfer the cooled cooked pasta noodles to the mixing bowl, then pour in the Greek salad dressing. Give everything a good toss, until everything is well-mixed.
Taste the pasta salad for flavor and add more sea salt and/or black pepper to taste.
Serve the Greek Pasta Salad as a crowd-pleasing side dish with your main entrée, and enjoy!
Notes
Store any leftover pasta salad in an airtight container in the refrigerator for up to 5 days.