In a small bowl, whisk together olive oil, red wine vinegar, garlic, dried oregano, salt, and pepper. Set aside.

Bring a large pot of salted water to a rolling boil. Cook rotini pasta according to package instructions. Drain and rinse under cold water.

In a mixing bowl, combine the cooled pasta, cucumber, bell pepper, red onion, cherry tomatoes, feta cheese, and olives. Toss gently.

Drizzle the dressing over the salad and toss to combine. Season with additional salt and pepper if desired.

Serve immediately or refrigerate for at least 30 minutes to enhance the flavors.