Boil a large pot of salted water. Add the fusilli and cook until al dente, about 8 to 10 minutes. Drain and rinse under cold water to stop the cooking process.

In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper to create the dressing.

In a large serving bowl, combine the cooled fusilli, halved cherry tomatoes, diced cucumber, sliced red onion, black olives, crumbled feta cheese, and diced bell pepper.

Pour the vinaigrette dressing over the ingredients and toss gently until everything is evenly coated.

Garnish with chopped fresh parsley. Cover and chill in the refrigerator for at least 30 minutes before serving.