In a large pot, bring salted water to a rolling boil over high heat. Add 2 cups of rotini pasta and cook according to package instructions, about 8-10 minutes, until al dente. Drain the pasta in a colander and let it cool for a few minutes.

In a large mixing bowl, combine 1 pound of diced cooked chicken breast, 1 cup of halved cherry tomatoes, 1 diced cucumber, 1 diced bell pepper, ½ cup of sliced Kalamata olives, 1 cup of crumbled feta cheese, ½ finely chopped red onion, and ¼ cup of chopped fresh parsley. Mix well.

In a separate bowl, whisk together ¾ cup of olive oil, 2 tablespoons of red wine vinegar (or lemon juice), and 1 teaspoon of dried oregano. Whisk until combined.

Pour the prepared dressing over the chicken and vegetable mixture along with the cooled rotini pasta. Gently toss until the ingredients are evenly coated.

Taste your Mediterranean Chicken Pasta Salad for seasoning and adjust with more salt, pepper, or vinegar if desired.

Cover the salad and refrigerate for at least 30 minutes to enhance the flavors. Serve cold.