Boil water in a large pot and add a pinch of salt.
Add the rotini pasta and cook according to package instructions until al dente.
Drain the pasta and rinse under cold water to stop the cooking process.
In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, and red onion.
Add the Kalamata olives and feta cheese to the bowl.
In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper.
Pour the dressing over the salad and toss gently to combine.
Adjust seasoning if necessary, adding more salt and pepper to taste.
Cover and refrigerate for at least 30 minutes before serving.
Serve chilled, garnished with fresh herbs if desired.