Bring a large pot of salted water to a boil over high heat. Add the rotini pasta and cook for about 10 minutes until al dente. Drain and rinse under cold running water.

Halve the cherry tomatoes, dice the cucumber, chop the red bell pepper, slice the red onion, and cut the Kalamata olives in half. Set aside in a large mixing bowl.

In a small bowl, whisk together the olive oil, red wine vinegar, and dried oregano until emulsified. Season with salt and pepper to taste.

Transfer the cooled rotini pasta to the bowl with vegetables. Pour the dressing over and toss gently.

Crumble the feta cheese over the salad and fold gently to combine.

Cover and refrigerate for at least 30 minutes before serving.