Cook the rotini or penne pasta according to package directions until al dente. Drain and rinse under cold water until fully cool, using a clear visual of no steam or warmth.

Whisk together olive oil, red wine vinegar, minced garlic, dried oregano, dried basil, salt, and pepper until the mixture looks uniform and glossy. Keep whisking for about 30 seconds so the garlic disperses evenly.

Combine the cooled pasta with chopped sun-dried tomatoes, crumbled feta, chopped spinach, and sliced Kalamata olives in a large bowl. Gently fold so the feta stays in soft, visible crumbles.

Pour the herb vinaigrette over the salad and toss gently just until evenly coated. Stop when you can no longer see dry pasta, but avoid aggressive stirring that breaks up the feta too much.

Refrigerate the pasta salad for at least 1 hour before serving. You should see the dressing thicken slightly and cling to pasta and spinach.

Right before serving, toss again and adjust seasoning with more salt and pepper if needed. Taste and look for balanced flavor, with feta still visible and spinach bright green.