Bring a large pot of salted water to a boil and cook the rotini pasta according to the package directions until tender.

Drain the pasta and rinse lightly with cool water to stop the cooking process and cool the pasta quickly.

Let the pasta drain completely while preparing the remaining ingredients.

Cut the cooked chicken into bite-sized cubes and season lightly with black pepper and oregano if desired.

Slice the cucumber, halve the cherry tomatoes, dice the red onion, and prepare the olives and feta cheese.

In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, and black pepper until fully combined.

In a large mixing bowl, combine the cooled pasta, chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese.

Pour the Greek dressing over the pasta mixture and toss gently until everything is evenly coated.

Refrigerate the salad for at least 30 minutes before serving to allow the flavors to blend together.

Garnish with extra feta cheese or oregano before serving if desired.