Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.

In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell peppers, red onion, black olives, and feta cheese.

In a separate bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and black pepper until well combined.

Pour the dressing over the pasta salad and toss gently to combine. Adjust seasoning if necessary. Serve chilled or at room temperature.