Cook the Rotini Pasta in salted boiling water according to package instructions for 8-10 minutes until al dente. Drain and rinse under cold water to stop cooking.

Prepare the vegetables by dicing the cucumber, grating the carrot, and finely chopping the sweet onion and bell pepper. Pit and slice the Kalamata olives. Combine all these in a large bowl.

To make the dressing, add Greek yogurt, red wine vinegar, lemon juice, minced garlic, onion powder, oregano, and dill in a mason jar. Shake well until creamy.

Combine the cooled pasta with the mixed vegetables. Drizzle the dressing over everything and gently mix until well-coated.

Cover the salad with plastic wrap and refrigerate for at least 1 hour. This allows the flavors to meld.

Serve chilled, giving a gentle stir before enjoying.