1. Cook the pasta according to the package instructions, but reduce the cooking time by 2 minutes to achieve an al dente texture.
2. While pasta is cooking, prepare your ingredients, such as clean vegetables and chop ingredients.
3. In a medium bowl mix Pomì Chopped Tomatoes with Italian seasoning. Set aside.
4. Add feta to a salad bowl and immediately add cooked pasta directly from the pot to a salad bowl. Toss, this will allow hot pasta to melt feta cheese. A bit of pasta water transferring with pasta is fine.
5. Add remaining ingredients, seasoned chopped tomatoes, bell peppers, chopped herb, garlic, and olive oil.
6. Add a pinch of salt, and season to taste. Serve warm or cold.

Notes
Store: Refrigerate covered for up to 2 days. Do not freeze.
Make ahead: You can make this salad up to 24 hours in advance. Since the recipe calls only for 2 tbsp of olive oil, you can always "rehydrate" pasta salad with more olive oil the next day.