Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to the package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool it down quickly.

While the pasta is cooking, take your chopped kale and place it in a large mixing bowl. Drizzle with a little olive oil and massage the leaves until they soften and turn a vibrant green, about 2-3 minutes.

Add the diced cherry tomatoes, cucumber, and thinly sliced red onion to the bowl with the kale. Toss gently to combine.

Once the pasta has cooled, add it to the bowl with the kale and veggies. Sprinkle in the crumbled feta cheese and sliced Kalamata olives. Gently toss everything together until well combined.

In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, salt, and pepper. Drizzle this zesty dressing over your salad and give it one final toss.