Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook for 8-10 minutes until al dente. Drain the pasta and rinse under cold water to cool it down.

While the pasta cooks, dice the cucumber into bite-sized pieces, halve the cherry tomatoes, and finely chop the red onion.

In a small bowl, whisk together olive oil, red wine vinegar, garlic powder, salt, and pepper until well combined. Taste and adjust seasoning as needed.

In a large mixing bowl, combine the cooled pasta, cucumber, cherry tomatoes, red onion, and crumbled feta. Add the parsley and basil, and gently mix.

Pour the dressing over the salad and gently toss until well-coated, being careful not to overmix.

Cover with plastic wrap and refrigerate for at least 30 minutes before serving.