Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the rotini pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Once done, drain the pasta in a colander, then rinse it under cold water to halt the cooking process and cool it down completely.

While the pasta is cooking, wash and slice your cucumbers into thin half-moons and halve your cherry tomatoes. In a large mixing bowl, combine the cooled rotini, sliced cucumbers, halved cherry tomatoes, and freshly chopped parsley.

In a separate bowl, whisk together the mayonnaise (or Greek yogurt) with olive oil, fresh lemon juice (or vinegar), garlic powder, dried oregano, and a pinch of salt and pepper. Mix until the dressing is smooth and creamy.

Pour the creamy dressing over the mixed pasta and vegetables in the large bowl. Fold and toss the salad until everything is evenly coated with the dressing.

Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes. Serve your Cucumber Pasta Salad cold.