Boil the pasta: Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Add the rotini and cook for 8 to 10 minutes until tender but firm.
Prep vegetables: Halve cherry tomatoes, dice cucumber and bell pepper into small cubes, finely dice red onion, and slice olives while pasta cooks.
Cool the pasta: Drain pasta in a colander and rinse under cold water for 30-45 seconds. Shake off excess water.
Make the dressing: In a small bowl or jar, combine olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey, garlic powder, oregano, salt, and pepper. Mix until smooth.
Combine the salad: In a large mixing bowl, add drained pasta, prepared vegetables, mozzarella, feta, parsley, and basil. Pour dressing over the mixture and toss until evenly coated.