Bring a large pot of salted water to a rolling boil. Add rotini pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water.

While the pasta cools, wash and chop cucumbers, halve cherry tomatoes, finely chop red onion, and slice Kalamata olives. Crumble feta cheese and roughly chop fresh parsley.

In a small bowl, combine olive oil, red wine vinegar, dried oregano, garlic powder, salt, and pepper. Whisk until well combined.

In a large mixing bowl, add the cooled pasta, prepared vegetables, crumbled feta, and chopped parsley. Drizzle the dressing over and toss until evenly coated.

Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.

Before serving, toss the salad gently. Serve cold or at room temperature.