In a small bowl, whisk together olive oil, red wine vinegar, garlic, lemon zest, and dried oregano. Season with salt and pepper to taste.

Fill a large pot with water and add salt. Bring to a boil. Add rotini pasta and cook until al dente, usually 7-10 minutes. Drain and rinse under cold water.

In a large mixing bowl, combine cooled rotini pasta, diced cucumber, diced bell pepper, sliced red onion, halved grape tomatoes, cubed feta cheese, and sliced Kalamata olives.

Drizzle the dressing over the pasta mixture and gently toss to combine.

Serve immediately or let chill for 30 minutes to allow flavors to meld. Store leftovers in an airtight container for up to 5 days.