Cook the rotini pasta according to package instructions. Drain and rinse under cold water to cool.

In a large pot of boiling water, blanch the broccoli florets for 2 minutes, then transfer them to an ice bath to stop the cooking process. Drain and set aside.

In a large mixing bowl, combine the cooled pasta, blanched broccoli, cherry tomatoes, red onion, and cheddar cheese.

In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, oregano, salt, and pepper.

Pour the dressing over the pasta salad and toss gently to combine.

Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.