Bring a large pot of salted water to a boil and add the pasta. Cook for about 8-10 minutes until al dente, then drain and rinse under cold water.

Chop the fresh spinach, halve the cherry tomatoes, and dice the bell pepper and red onion.

In a small bowl or jar, combine olive oil, apple cider vinegar, Dijon mustard, garlic powder, and a pinch of salt and pepper. Whisk or shake until emulsified.

In a large bowl, combine pasta, spinach, tomatoes, bell pepper, red onion, olives, and sunflower seeds. Crumble in feta cheese.

Drizzle the zesty dressing over the top and toss gently to coat all ingredients. Taste and adjust seasoning if needed.

Let the salad chill in the fridge for at least 30 minutes to allow flavors to mingle.