Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.

In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, black olives, feta cheese, and parsley.

In a small bowl, whisk together the olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper.

Pour the dressing over the pasta salad and toss gently to combine.

Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.