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 cool completely.

In a large mixing bowl, combine diced cucumber, chopped carrot, diced sweet onion, chopped Kalamata olives, diced bell pepper, and chopped parsley. Toss gently to combine.

In a mason jar, combine Greek yogurt, red wine vinegar, lemon juice, minced garlic, onion powder, dried oregano, and minced dill. Seal and shake for 30 seconds.

Add cooled rotini pasta to the vegetable mixture. Drizzle dressing over and toss until thoroughly coated.

Cover with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour before serving.