Begin by bringing a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Once cooked, drain the pasta in a colander and rinse with cold water to stop the cooking process. Set aside to cool completely while you prepare the vegetables.

In a spacious mixing bowl, combine the diced cucumbers, grated carrots, diced sweet onion, chopped Kalamata olives, and bell pepper. Toss the mixture gently to ensure an even distribution of ingredients.

In a mason jar or a separate bowl, whisk together the Greek yogurt, red wine vinegar, fresh lemon juice, minced garlic, onion powder, dried oregano, and fresh dill. Shake vigorously to blend until smooth and creamy.

Once the pasta has cooled, transfer it into the bowl with the vegetable mixture. Pour the freshly made dressing over the pasta and veggies, and gently toss everything together.

Cover the bowl with plastic wrap or transfer the salad into an airtight container. Chill in the refrigerator for at least 1 hour to allow the flavors to meld together beautifully.