Fill a 5 to 6-quart stockpot about ⅔ full with water over medium-high heat.

Add the dry Rotini pasta and 1 tablespoon kosher salt to the stockpot.

Cook the pasta according to the package directions.

Drain the pasta and rinse with cold water to stop the cooking process. Be sure the pasta is well-drained.

In a large bowl, combine the pasta with halved cherry tomatoes, diced mini cucumbers, diced red, orange, and yellow bell peppers. Stir to combine.

Add the crumbled feta cheese on top, but do not stir yet to avoid breaking down the cheese.

In a small mixing bowl, whisk together olive oil, lemon juice, Dijon mustard, minced basil and garlic, kosher salt, and cracked black pepper until well combined.

Pour the dressing over the pasta salad and toss gently to coat all the ingredients.

Serve immediately or refrigerate for later.