Begin by bringing a large pot of salted water to a boil. Add the whole wheat pasta and cook according to the package instructions, usually around 8-10 minutes, until al dente.

Once cooked, drain the pasta using a colander and rinse it under cold water to stop the cooking process. This will also help cool the pasta quickly for the salad.

While the pasta is cooling, halve the cherry tomatoes, dice the cucumber, and slice the black olives. Set them aside.

In a large mixing bowl, combine the cooled pasta with the prepared vegetables. Add the cherry tomatoes, cucumber, and black olives to the bowl.

Drizzle the Italian dressing over the salad. You can add more or less dressing depending on your taste preference. Gently toss the salad to ensure everything is evenly coated with the dressing.

If using, sprinkle the crumbled feta cheese over the salad. The feta adds a creamy, tangy flavor that complements the other ingredients.

The pasta salad can be served immediately or stored in the refrigerator until ready to pack. It tastes even better after sitting for a bit, as the flavors have time to meld together.

Pack the pasta salad in a lunch container and include a side of sliced apple for a sweet finish to the meal.