Bring a large pot of salted water (use 2 teaspoons salt per pound of pasta) to a boil. Cook fusilli pasta according to package directions. Drain and rinse with cold water.

Add the pasta and the other salad ingredients to a large mixing bowl.

Add red wine vinegar, grapeseed oil, minced garlic, dried oregano, Kosher salt, and black pepper to a glass jar and shake until blended. Pour half of the dressing over the salad and toss to coat. Save the remaining dressing to add to the salad after refrigerating.

Store the salad in an airtight container in the fridge for up to five days.