Begin by bringing a large pot of salted water to a boil over high heat. Add the rotini pasta and cook according to the package instructions until al dente, usually around 8–10 minutes. Once cooked, drain the pasta in a colander and rinse it under cold water until completely cool.

While the pasta cools, wash and chop the English cucumber, halving the grape tomatoes for easier biting. Dice the bell pepper and finely slice the red onion, creating a vibrant mix of colors and textures.

In a large mixing bowl, combine the cooled pasta with the chopped vegetables. Drizzle in the Italian dressing generously and mix well, allowing the flavorful tang to coat the pasta and veggies thoroughly.

Sprinkle salt and pepper over the mixture, adjusting to your taste. Gently fold in the creamy feta cheese, ensuring it’s evenly distributed.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours, allowing the flavors to meld before serving.