Greek pasta salad - Le Coup de Grâce

Ingredients

• A box (410 g) rotini, cooked al dente, rinsed under cold water and well drained
• 540 ml canned red kidney beans, rinsed and drained
• 200 g feta cheese, cut into small cubes
• 1 pint (283 g) grape tomatoes, halved
• 375 ml pitted Kalamata olives, halved
• 1 English cucumber, diced
• ½ cup red onion, very thinly sliced
• 2 garlic cloves, finely minced
• ⅓ cup mayonnaise (or more, to taste)
• A splash of red wine vinegar
• 1 tbsp dried oregano
• A drizzle of olive oil
• Salt and freshly ground black pepper, to taste
• A small handful of chopped fresh parsley