Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions for 8–10 minutes until tender yet al dente. Drain and rinse under cold water.

In the same boiling water, add broccoli florets and blanch for 1 minute. Transfer to a bowl of ice water, then drain and pat dry.

In a large bowl, combine cooled pasta and broccoli with red onion, kalamata olives, mini peppers, and feta cheese. Stir gently to mix.

Whisk together olive oil, red wine vinegar, oregano, garlic powder, and salt and pepper in a separate bowl until smooth.

Pour the dressing over the pasta and toss gently to coat all ingredients evenly.

Cover and refrigerate for at least 30 minutes before serving. Adjust seasoning as needed before serving.