A refreshing and vibrant Greek pasta salad featuring crisp vegetables, feta cheese, and a tangy vinaigrette, perfect for picnics or light meals.

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Cook the rotini pasta according to package directions. Drain and rinse under cold water.
In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, and Kalamata olives.
In a small bowl, whisk together the olive oil, red wine vinegar, oregano, garlic, salt, and pepper.
Pour the dressing over the pasta mixture and toss until well coated.
Fold in the crumbled feta cheese.
Chill in the refrigerator for at least 30 minutes before serving.