Cook the rotini pasta in a large pot of salted boiling water according to package directions for 8-10 minutes until al dente. Drain and rinse under cold water.

In a large mixing bowl, combine the cooled pasta with diced cucumbers, shredded carrots, finely chopped onion, kalamata olives, diced bell pepper, and parsley. Gently toss the ingredients together.

In a mason jar or bowl, mix Greek yogurt, red wine vinegar, lemon juice, minced garlic, onion powder, dried oregano, and fresh dill. Whisk until creamy.

Pour the dressing over the pasta and vegetable mixture, folding gently to coat everything well.

Cover the salad and refrigerate for at least one hour before serving.