Boil a large pot of salted water. Add the fusilli and cook according to package directions until al dente. Drain and rinse under cold water to cool completely.

In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, and garlic powder to create the dressing.

In a large serving bowl, combine the cooled fusilli, cherry tomatoes, cucumber, red onion, black olives, feta cheese, orange bell pepper, and fresh parsley.

Pour the dressing over the ingredients and toss gently to coat evenly.

Cover and chill in the refrigerator for at least 30 minutes before serving.