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

Bring a large pot of salted water to a boil. Add rotini pasta and cook until al dente, stirring occasionally. Drain and rinse under cold water.

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

Drizzle the dressing over the combined salad ingredients, season with salt if needed, and gently toss until evenly coated.

Serve immediately or store in an airtight container in the refrigerator for up to 5 days.