Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package instructions for 8-10 minutes until al dente. Drain and cool to room temperature.

Prepare the Vegetables: Dice the cucumber, carrot, sweet onion, and bell pepper into small, bite-sized pieces. Place in a large mixing bowl.

Combine Ingredients: Add the cooled pasta, kalamata olives, and chopped fresh parsley to the large bowl. Toss gently until well combined.

Make the Dressing: In a mason jar, mix the Greek yogurt, red wine vinegar, lemon juice, minced garlic, onion powder, dried oregano, and dill. Shake until blended; add water for consistency if needed.

Dress the Salad: Pour the dressing over the pasta and vegetable mixture. Toss gently to coat everything thoroughly.

Chill for Flavor: Transfer the salad to an airtight container and refrigerate for at least 1 hour.

Serve and Enjoy: Stir well before serving. Taste and adjust seasoning as needed.