Wash and prep vegetables: peel and slice cucumber, halve cherry tomatoes, chop bell pepper, mince red onion, and chop parsley. Set aside in a large mixing bowl.

Bring salted water to a boil. Cook rotini for 8-10 minutes until al dente, then drain and rinse under cold water.

In a separate bowl, whisk together red wine vinegar, olive oil, garlic powder, oregano, salt, and pepper until well blended.

Combine the cooled rotini pasta with the prepared vegetables and crumbled feta in the mixing bowl. Fold together gently.

Drizzle the dressing over the salad, tossing gently to coat all ingredients.

Refrigerate for at least 2 hours before serving to allow flavors to meld.