Boil a large pot of salted water. Add the rotini pasta and cook according to package instructions (8–10 minutes) until al dente. Drain and rinse under cold water.

In a large bowl, combine diced cucumber, grated carrot, finely chopped sweet onion, and diced bell pepper. Add pitted Kalamata olives and chopped fresh parsley.

In a mason jar, combine Greek yogurt, red wine vinegar, lemon juice, minced garlic, onion powder, dried oregano, and fresh dill. Shake until well blended.

Transfer the cooled pasta to the bowl with the vegetables. Pour the dressing over and mix gently.

Cover and refrigerate for at least 1 hour before serving.