Cook the pasta by bringing salted water to a boil, add rotini pasta and cook until al dente (8-10 minutes). Drain and rinse under cold water.

Prepare the vegetables by dicing cucumber, carrot, sweet onion, and bell pepper into small pieces and combine them with kalamata olives and parsley in a bowl.

Make the dressing by combining Greek yogurt, red wine vinegar, lemon juice, minced garlic, onion powder, dried oregano, and fresh dill in a mason jar. Shake well to mix.

Combine the cooled pasta with the diced vegetables and pour the dressing over. Toss gently to coat everything evenly.

Chill the salad for at least one hour in the refrigerator before serving to enhance flavors.