Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and rinse under cold water.

Transfer the pasta to a large mixing bowl.

Add the cherry tomatoes, cucumber, bell pepper, black beans, and corn to the bowl with the pasta.

In a small bowl, whisk together the olive oil, red wine vinegar, honey, Dijon mustard, minced garlic, salt, and black pepper until well combined.

Pour the dressing over the pasta and vegetable mixture. Toss gently to combine.

Garnish with chopped cilantro and crumbled feta cheese, if using.

Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld. Serve cold or at room temperature.