Cook the Rotini Pasta by boiling in salted water according to package instructions for 8-10 minutes until al dente. Drain and rinse under cold water to cool.

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

In a jar, combine Greek yogurt, red wine vinegar, lemon juice, minced garlic, onion powder, dried oregano, and fresh dill. Shake until creamy; add water if too thick.

Combine the cooled pasta with the vegetable mixture. Pour the dressing over and toss gently to coat.

Transfer to a serving bowl, cover, and refrigerate for at least one hour before serving.