Bring a large pot of salted water to a boil and add the rotini pasta. Cook it according to the package instructions until al dente.

Once cooked, drain the pasta and rinse it under cold water to stop the cooking process.

While the pasta cools, slice the cucumbers, halve the tomatoes, and thinly slice the red onion.

In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and dried oregano.

In a large mixing bowl, combine the cooked pasta, sliced cucumbers, cherry tomatoes, red onion, kalamata olives, crumbled feta, and chopped parsley.

Pour the vinaigrette over the top and gently toss everything together until well combined.