Boil the rotini in a generous amount of lightly salted water until just tender, about 10 minutes. Drain well, cool in ice-cold water, and drain well again. Combine the oil, citrus juice and garlic in a salad bowl. Add the pasta and all remaining ingredients and toss to combine.
Cover and refrigerate until needed. Toss the salad again just before serving.
Note: Mixed olives, a combination of black and green, are sold in tubs in our deli department. If desired, you could simply use black or green olives in this recipe.