Wash and chop your fresh ingredients: peel and slice the cucumber, halve the tomatoes, dice the bell pepper, mince the red onion, and chop the parsley.

In a large pot, bring salted water to a rolling boil. Add the rotini and cook according to package instructions until al dente, about 8–10 minutes. Drain and rinse under cold water.

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

In a large bowl, combine cooled rotini pasta with vegetables and sprinkle crumbled feta on top. Pour dressing over and gently toss to coat.

Cover and refrigerate for at least 2 hours before serving.