1. Cook the Pasta to Al Dente: Bring a large pot of salted water to a rolling boil. Add the whole wheat rotini or penne pasta and cook according to package directions until it is al dente (firm to the bite). Overcooked pasta will become mushy in the salad, so keep an eye on it.

2. Drain and Cool the Pasta: Once cooked, drain the pasta thoroughly in a colander. Rinse it under cold water to stop the cooking process and cool it down quickly. This prevents the pasta from sticking together and helps keep the salad fresh. Let it drain completely.

3. Prepare the Vegetables: While the pasta cooks and cools, wash and chop all your vegetables. Halve the cherry tomatoes, dice the red bell pepper and cucumber, thinly slice the red onion, and slice the black olives. Chop the fresh parsley. Having all your vegetables prepped makes assembly much faster.

4. Combine Ingredients in a Large Bowl: In a large mixing bowl, combine the cooled pasta, cooked ground turkey, halved cherry tomatoes, diced red bell pepper, sliced red onion, diced cucumber, sliced black olives, and chopped fresh parsley.

5. Whisk the Dressing: In a small bowl or measuring cup, whisk together the light Italian dressing, olive oil, red wine vinegar, dried oregano, and garlic powder. This ensures all the flavors are well combined before adding to the salad.

6. Dress and Season the Salad: Pour the whisked dressing over the pasta and vegetable mixture. Toss everything gently but thoroughly until all ingredients are evenly coated with the dressing.

7. Taste and Adjust Seasoning: Taste the salad and season with salt and black pepper as needed. Remember that the Italian dressing already contains some salt, so add gradually.

8. Chill Before Serving: For the best flavor, cover the bowl and refrigerate the pasta salad for at least 30 minutes, or ideally 1-2 hours, before serving. This allows the flavors to meld beautifully.