Wash and prepare the fresh ingredients. Peel and slice the cucumber, halve the tomatoes, dice the bell pepper, mince the red onion, chop the parsley, and crumble the feta.

Boil water in a large pot, add salt, and cook the rotini according to package instructions (8-10 minutes) until al dente. Drain and rinse under cold water.

Whisk together the dressing ingredients in a mixing bowl: red wine vinegar, olive oil, garlic powder, oregano, salt, and pepper.

In a large bowl with the prepared vegetables, add the cooled rotini and gently fold in the feta cheese.

Pour the dressing over the salad and toss gently to coat everything evenly.

Cover the salad and chill in the refrigerator for at least 2 hours or overnight for the best flavor.

Before serving, gently toss the salad again and let it sit at room temperature for about 15 minutes.