Prepare Tomato Mixture: Core and chop ripe plum tomatoes into 1/2-inch pieces, placing them in a large mixing bowl. Mince garlic and combine with salt, black pepper, red wine vinegar, and dried oregano. Stir well and let sit for 15-20 minutes.

Cook Pasta: Bring a large pot of salted water to a vigorous boil. Add rotini pasta and cook according to package instructions (about 8-10 minutes) until al dente. Drain and rinse under cold water.

Combine Ingredients: Incorporate cooked pasta into the bowl with the tomato mixture. Drizzle with olive oil and fold in fresh basil until evenly coated.

Chill Salad: Transfer salad to a large serving bowl, cover tightly with plastic wrap, and refrigerate for at least 2 hours.

Serve: Before serving, give the salad a gentle toss, adjust seasoning if needed, and sprinkle Parmesan on top.