1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package directions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta thoroughly and rinse with cold water to stop the cooking process and cool it down. This prevents the pasta from becoming mushy and helps keep the salad fresh. Set aside.

2. Prepare the vegetables: While the pasta cooks, wash and prepare your vegetables. Halve the cherry tomatoes, dice the cucumber into bite-sized pieces, thinly slice the red onion, and halve the pitted Kalamata olives. Chop the fresh parsley. Place all the prepared vegetables in a large mixing bowl.

3. Make the creamy dressing: In a separate medium bowl or a food processor, combine the cottage cheese, olive oil, red wine vinegar, fresh lemon juice, dried oregano, and garlic powder. If using a bowl, whisk vigorously until smooth and creamy. If using a food processor, blend until the dressing is completely smooth and uniform. Season the dressing with salt and black pepper to taste.

4. Combine ingredients: Add the cooled, drained pasta to the large mixing bowl with the prepared vegetables.

5. Dress the salad: Pour the creamy cottage cheese dressing over the pasta and vegetables.

6. Toss gently: Using a large spoon or spatula, gently toss all the ingredients together until the pasta and vegetables are evenly coated with the creamy dressing. Ensure everything is well distributed.

7. Chill before serving: For the best flavor, cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly. A longer chill time, up to a few hours, will enhance the taste even further.

8. Serve and enjoy: Give the salad a final stir before serving. You can garnish with a little extra fresh parsley or a sprinkle of crumbled feta cheese if desired.