✓ Bring a large pot of salted water to a boil. Add 2 cups of pasta (rotini or fusilli) and cook for 8-10 minutes or until al dente. Drain the pasta, rinse under cold water, and set aside.

✓ While the pasta is cooking, halve the cherry tomatoes, dice the cucumber, chop the red onion finely, and slice the bell pepper.

✓ In a small bowl, whisk together 1/4 cup of olive oil and 2 tablespoons of red wine vinegar. Stir in 1 teaspoon of dried oregano. Season with salt and pepper to taste.

✓ In a large mixing bowl, combine the cooked pasta, halved cherry tomatoes, diced cucumber, chopped red onion, sliced bell pepper, and crumbled feta cheese.

✓ Pour the olive oil and vinegar dressing over the salad ingredients. Toss gently to ensure all components are well coated.

✓ Fold in the sliced black olives so they distribute evenly throughout the salad.

✓ The pasta salad is ready to serve immediately or chill it for 30 minutes before serving to allow flavors to meld together.