Bring a large pot of salted water to a rolling boil. Add 8 ounces of rotini pasta and cook until al dente, around 8–10 minutes. Drain and rinse under cold water for 30 seconds.

Slice 1 to 2 Persian cucumbers into thin rounds, halve approximately 1 cup of cherry tomatoes, and thinly slice half a red onion.

In a medium bowl, whisk together ⅓ cup of extra virgin olive oil, juice of one fresh lemon, 1 teaspoon of dried oregano, salt, and pepper until emulsified.

In a mixing bowl, combine cooled pasta, prepared vegetables, Kalamata olives, and pour the dressing over. Toss gently.

Fold in ½ cup of crumbled feta cheese and chopped fresh parsley, mixing gently to combine.

Cover and refrigerate for at least 30 minutes before serving to let flavors marry. Serve chilled or at room temperature.