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In a non-stick skillet over medium heat, add 1 tablespoon of oil. Add 4 ounces of feta and cook until the edges look lacy and amber, about 5 minutes. Adjust the heat as needed. Flip and continue cooking for 2 to 3 minutes, until crispy on the bottom. Place on a cooling rack to harden.
To a large bowl, add all the salad ingredients: cooked pasta, 3 oz feta, tomatoes, cucumber, onion and olives.
Make the dressing: Combine all ingredients in a small bowl and whisk. Taste and season with salt, if needed.
Pour the dressing over the salad and toss to combine.
Before serving, break the feta crisp into bite-sized chunks and sprinkle over the feta. Serve right away or store for up to 2 days in the fridge.