Cook the rotini pasta in salted water according to package instructions, typically 8 to 10 minutes, then drain and rinse under cold water.

In a large bowl, combine the cooled pasta with diced cucumbers, finely chopped carrots, sweet onion, chopped kalamata olives, and bell pepper. Toss gently.

In a mason jar or mixing bowl, combine Greek yogurt, red wine vinegar, lemon juice, minced garlic, onion powder, dried oregano, and fresh dill. Mix until smooth.

Pour the dressing over the mixed pasta and vegetables, tossing gently to ensure even coating.

Cover tightly and refrigerate for at least 1 hour to enhance flavors.

Before serving, give the salad a gentle toss and drain any excess moisture if necessary, then serve chilled.