Bring a large pot of salted water 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.

In a glass jar, combine red wine vinegar, Grapeseed oil, minced garlic, dried oregano, Kosher salt, and black pepper. Shake until blended. Pour half of the dressing over the salad and toss to coat. Save the remaining dressing for after refrigerating.

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