Begin by bringing a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to the package instructions (8-10 minutes) until al dente. Drain and rinse under cold water.

While the pasta cools, finely dice the cucumbers, carrots, sweet onion, and bell pepper. Toss in Kalamata olives and parsley.

In a mason jar or bowl, combine Greek yogurt, red wine vinegar, lemon juice, minced garlic, onion powder, dried oregano, and fresh dill. Shake or stir until smooth.

Once the pasta is cool, add it to the mixed vegetables, pour over the dressing, and toss until well combined.

Cover and refrigerate for at least an hour before serving, allowing flavors to meld.