Begin by bringing a large pot of salted water to a boiling point. Add the rotini pasta and cook according to package directions, usually about 8-10 minutes until al dente. Drain and rinse under cold water.

Slice the cucumbers into thin rounds, halve the cherry tomatoes, and roughly chop parsley. Combine in a large mixing bowl.

In a small bowl, whisk together mayonnaise or Greek yogurt, olive oil, lemon juice or vinegar, garlic powder, and dried oregano. Season with salt and pepper to taste.

Once the pasta has cooled, add it to the bowl with the cucumber, tomatoes, and parsley. Pour the dressing over and toss gently to combine.

Cover and chill in the refrigerator for at least 30 minutes before serving to meld the flavors.

Before serving, give the salad a gentle toss. Transfer to a serving bowl.