Begin by dicing one red bell pepper, slicing half an English cucumber, and halving a cup of cherry tomatoes. Mince a small red onion and chop a handful of fresh parsley and basil. Place all these ingredients into a large mixing bowl.

In a separate bowl, whisk together ¼ cup of olive oil, 3 tablespoons of red wine vinegar, 1 tablespoon of Dijon mustard, and 1 clove of minced garlic. Season with salt and pepper to taste.

Bring a large pot of salted water to a boil over high heat. Add 8 ounces of rotini pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Once done, drain in a colander and rinse under cold water.

In the large mixing bowl, add the cooled, drained pasta and fold in ½ cup of crumbled feta cheese, ½ cup of pitted black olives, and 1 teaspoon of dried oregano. Gently mix everything together until well-combined.

Pour the prepared vinaigrette over the pasta salad mixture. Toss gently to ensure an even coating of dressing across all ingredients. Adjust salt and pepper as needed.