Boil a large pot of salted water. Cook the 8 oz of chickpea fusilli pasta according to the package directions until al dente. Drain well and rinse under cold water to stop the cooking process. Transfer to a large serving bowl.

Add the 1 cup halved cherry tomatoes, 1 cup diced English cucumber, 1 cup diced yellow bell pepper, 0.25 cup diced red onion, 0.5 cup Kalamata olives, and 0.5 cup crumbled feta cheese to the bowl with the cooled pasta.

In a small jar or bowl, whisk together the 0.25 cup olive oil, 2 tbsp red wine vinegar, and 1 tsp dried oregano. Pour this dressing over the pasta and vegetables. Toss gently until all ingredients are evenly coated. Serve immediately or refrigerate in an airtight container.