Begin by bringing a large pot of salted water to a rolling boil. Add the whole-wheat orecchiette pasta and cook for about 10 minutes or until al dente. Drain and rinse under cold water.

While the pasta cools, dice the English cucumbers and halve the cherry tomatoes. Set aside in a mixing bowl.

In a medium bowl, whisk together the mayonnaise, dill, white vinegar, garlic powder, salt, and pepper until creamy.

In a large bowl, combine the cooled pasta with the cucumbers and tomatoes. Pour the dressing over and toss until evenly coated.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. Garnish with additional dill and pepper.