Bring a large pot of salted water to a rolling boil over high heat. Add the fusilli pasta and cook according to the package instructions until al dente, usually about 8 to 10 minutes.

Drain the cooked pasta in a colander and immediately rinse under cold running water to stop the cooking process and cool the noodles. Transfer the cooled pasta to a large serving bowl.

In a small bowl or a glass jar with a tight-fitting lid, combine the olive oil, red wine vinegar, lemon juice, dried oregano, minced garlic, salt, and black pepper. Whisk vigorously or shake the jar until the dressing is completely emulsified and smooth.

Add the halved cherry tomatoes, diced cucumber, chopped red onion, sliced Kalamata olives, and crumbled feta cheese to the large bowl containing the cooled pasta.

Pour the prepared vinaigrette over the pasta and vegetables. Toss everything gently but thoroughly until the pasta and vegetables are evenly coated with the dressing.

Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together beautifully. Serve chilled or at room temperature, garnished with a little extra feta cheese if desired.