Bring a large pot of salted water to a boil over high heat. Add 8 ounces rotini pasta and cook until al dente, about 10 minutes.

Drain the pasta in a colander and rinse under cold running water to stop the cooking process and cool it down.

While the pasta cools, chop 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/2 cup red onion, finely chopped; and 1/4 cup fresh parsley, chopped.

In a small bowl, whisk together 1/3 cup olive oil, 2 tablespoons red wine vinegar, 1 teaspoon garlic powder, and salt and pepper to taste until well combined.

In a large mixing bowl, combine the cooled pasta, chopped vegetables, 1/2 cup black olives, sliced, and 1/2 cup feta cheese, crumbled. Toss gently to combine.

Pour the dressing over the pasta mixture and toss until everything is evenly coated.

Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld.

Give the salad a final toss before serving and enjoy chilled.