Bring a large pot of lightly salted water to a boil. Add gluten-free pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse with cold water to stop the cooking process.

In a mason jar or bowl, combine olive oil, olive brine, minced garlic, lemon zest, lemon juice, and black pepper. Mix until well blended.

In a large bowl, combine the cooled pasta, chopped olives, and crumbled feta. Toss gently to distribute ingredients evenly.

Pour the dressing over the pasta mixture and toss to coat. Adjust seasoning with more lemon juice or black pepper as desired.

Serve immediately, or cover and chill in the refrigerator for at least 30 minutes before serving.