Cook the pasta according to package instructions until it reaches al dente. Once cooked, drain it and rinse it under cold water to cool it down.

In a large mixing bowl, combine the cooled pasta, creamy pesto, chopped sun-dried tomatoes, diced red onion, halved cherry tomatoes, and crumbled feta cheese. Add olives if desired.

Gently toss all the ingredients together until well combined and the creamy pesto coats every bit of pasta.

Taste the salad and adjust the seasoning by adding salt as necessary.

Transfer the salad to a serving dish and garnish with fresh chopped basil.

Serve chilled or at room temperature.