Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package instructions, typically around 8-10 minutes, until al dente. Drain and rinse under cool water.

In a mixing bowl, combine the cooled rotini pasta with diced cucumber, carrot, sweet onion, bell pepper, pitted Kalamata olives, and parsley. Toss until evenly distributed.

In a mason jar or bowl, add Greek yogurt, red wine vinegar, lemon juice, minced garlic, onion powder, dried oregano, and fresh dill. Shake or whisk until creamy.

Drizzle the dressing over the salad and mix thoroughly to coat all ingredients.

Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.