Cook the fusilli pasta according to package instructions. Drain and rinse under cold water to cool.

In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, and black olives.

In a small bowl, whisk together olive oil, red wine vinegar, dijon mustard, minced garlic, dried oregano, salt, and pepper.

Pour the dressing over the pasta salad and toss to combine. Add crumbled feta cheese on top and serve chilled.