Bring a large pot of lightly salted water to a rolling boil over high heat. Add your pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water to cool.

In a clean mason jar, combine extra virgin olive oil, olive brine, minced garlic, lemon zest, lemon juice, and black pepper. Seal tightly and shake for 30 seconds until well blended.

In a large mixing bowl, add the cooled pasta, chopped green olives, and crumbled feta cheese. Gently fold to combine.

Pour the dressing over the pasta mixture and toss until evenly coated. Adjust seasoning if needed.

Cover the bowl and chill in the refrigerator for at least 30 minutes to allow flavors to meld.

After chilling, give the salad a gentle toss and serve in a large bowl or individual dishes.