Bring a large pot of salted water to a boil. Add rotini pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

Dice cucumbers, halve cherry tomatoes, and chop red onion.

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

In a mixing bowl, combine cooled pasta, cucumbers, tomatoes, red onion, feta, parsley, and basil.

Drizzle dressing over salad and gently toss to combine.

Cover and refrigerate for at least 30 minutes to meld flavors.

Stir before serving and garnish with additional herbs if desired.