Cook the pasta in salted boiling water for 8-10 minutes until al dente. Drain and rinse under cold water.

Finely dice cucumber, carrot, sweet onion, and bell pepper. Combine with olives and parsley in a large bowl.

Mix the dressing ingredients: Greek yogurt, red wine vinegar, lemon juice, garlic, onion powder, oregano, and dill in a jar or bowl.

Combine cooled pasta, mixed vegetables, and dressing in a bowl. Toss gently to coat evenly.

Chill the salad in the refrigerator for at least one hour before serving.