Cook the pasta. Bring a large pot of salted water to a boil and add rotini. Cook for about 8-10 minutes or until al dente, then drain and rinse with cold water.

Chop the vegetables. Dice the cucumber, grape tomatoes, bell pepper, and red onion into bite-sized pieces.

Combine the ingredients. In a large bowl, mix the cooled pasta with chopped vegetables and olives. Drizzle with Italian dressing and toss to combine.

Season and add feta. Adjust seasoning with salt and pepper, then gently fold in the crumbled feta cheese.

Chill before serving. Cover the bowl and refrigerate for at least 2 hours to let the flavors meld.

Serve and enjoy. Toss the salad before serving, adding more dressing if needed, and present in a bowl.