Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes.
Drain the pasta and rinse under cold water to stop the cooking process and cool the pasta. Set aside to drain completely.
In a large mixing bowl, combine the cooked pasta, cherry tomatoes, diced cucumber, chopped red onion, Kalamata olives, vegan feta cheese, chopped parsley, and chopped dill.
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, dried oregano, garlic powder, salt, and black pepper until well combined.
Pour the dressing over the pasta salad and toss gently to coat all ingredients evenly.
Taste and adjust seasoning with additional salt or lemon juice if desired.
Cover and refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.
Serve chilled or at room temperature.