Bring a large pot of salted water to a boil.

Add the rotini pasta and cook according to package instructions until al dente.

Drain the pasta and rinse under cold water.

In a large bowl, combine the cooked pasta with cherry tomatoes, cucumbers, red and green bell peppers, and red onion.

Add the Kalamata olives and crumbled feta cheese.

In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.

Pour the dressing over the salad and toss gently to combine.

Adjust seasoning to taste.

Cover the salad and refrigerate for at least 30 minutes before serving.

Serve chilled or at room temperature.