Cook the rotini pasta according to package instructions for about 8-10 minutes. Drain, rinse under cold water and let cool.

In a large mixing bowl, combine the cooled rotini, diced cucumber, chopped carrot, sweet onion, sliced olives, and bell pepper. Toss gently.

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

Pour the dressing over the pasta and veggie mixture. Fold gently to combine, then cover and refrigerate for at least one hour before serving.