Cook the pasta according to package directions in a pot of heavily salted water. Drain the pasta (you don't need to rinse it) and sit it aside for 5-10 minutes to cool.
While the pasta cools: whisk together the red wine vinegar, salt, black pepper, maple syrup, thyme, dill, oregano, and minced onion in a large mixing bowl until combined. Slowly whisk the olive oil in until the dressing is emulsified.
Gently fold the baby tomatoes, cucumber, red pepper, and kalamata olives into the dressing until combined.
Add the pasta and feta cheese to the vegetable mixture and fold in until it is evenly covered in the dressing.
Serve the pasta immediately or cover and let chill in the refrigerator for up to 24 hours before serving.
Notes
1. Store leftovers covered in the refrigerator for up to 5 days. Leftovers do not freeze well. 2. This recipe can easily be doubled or tripled. Follow the directions as listed, using a large mixing bowl to accommodate the additional volume. 3. Extra mix-in ideas: make this salad your own by mixing in extra ingredients. Steamed asparagus, small broccoli florets, celery, cubed lunch meat, shredded mozzarella cheese, grilled chicken, garbanzo beans, grilled and flaked salmon, or steamed shrimp are all delicious. 4. This recipe does not have mayonnaise or any other ingredients that require short-term refrigeration, so it can safely sit out at a cookout or barbecue for up to 2-3 hours. If lunch meat, salmon, chicken, or steamed shrimp are mixed into the salad, it will need refrigeration past 30-45 minutes, however.