Cook the fusilli pasta according to package directions until al dente. Drain and rinse with cold water to cool, then drain well again.

While pasta cooks, prepare the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper.

In a large bowl, combine the cooled pasta, cherry tomatoes, diced cucumber, red onion, and sliced black olives.

Pour the dressing over the pasta mixture and toss gently to coat all ingredients evenly.

Fold in the crumbled feta cheese.

Cover the bowl and refrigerate for at least 1 hour before serving to allow flavors to meld.