Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.

In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, black olives, and cooked bacon.

In a separate bowl, whisk together the mayonnaise, apple cider vinegar, garlic powder, oregano, salt, and pepper until smooth.

Pour the dressing over the pasta mixture and toss gently until everything is well coated.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.

Before serving, give the salad a good stir and garnish with fresh parsley.