Cook the Pasta: Boil a large pot of salted water, add rotini pasta and cook for 8–10 minutes. Drain and rinse under cold water.

Prepare the Vegetables: In a mixing bowl, combine cooled rotini pasta, diced cucumbers, shredded carrots, finely chopped sweet onion, sliced kalamata olives, and colorful diced bell peppers. Toss to combine.

Make the Dressing: In a jar or bowl, mix Greek yogurt, red wine vinegar, lemon juice, garlic, onion powder, oregano, and dill until smooth. Adjust consistency with water if necessary.

Combine the Salad and Dressing: Pour dressing over salad and toss to coat evenly.

Chill the Salad: Cover and refrigerate for at least 1 hour to meld flavors.

Serve and Enjoy: Stir gently and serve cold, garnishing with extra parsley or dill if desired.