Rinse and dry the cucumbers thoroughly before slicing them into ¼-inch rounds.

Finely chop the red onion, ensuring you have small, even pieces.

Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a bowl, whisk together mayonnaise, sour cream, dried dill, garlic powder, onion powder, salt, and black pepper until smooth.

In a large mixing bowl, combine the rotini, cucumbers, red onion, cherry tomatoes, and parsley.

Gently fold the dressing into the salad mixture until combined without over-mixing.

Mix in the cheddar cheese and crumbled bacon, then refrigerate for at least 30 minutes to meld flavors.

Garnish before serving with extra parsley and bacon crumbles, then serve chilled.