Start by dicing the red bell pepper, slicing the English cucumber, and halving the cherry tomatoes. Mince a small amount of red onion, and chop the fresh parsley and basil. Place all these vibrant ingredients into a large mixing bowl.

In a small bowl, whisk together minced garlic, olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Stir until well combined and smooth.

Bring a pot of salted water to a rolling boil. Add the rotini and cook for about 8-10 minutes, or until al dente. Drain and rinse under cold water.

In the large bowl with the vegetables, add the cooled rotini, crumbled feta, black olives, and dried oregano. Gently fold to combine.

Pour the dressing over the salad mixture and toss gently to coat. Adjust seasoning if needed.