Start by peeling and slicing the cucumber into bite-sized pieces. Dice the bell peppers, slice the red onion, and halve the tomatoes.

In a pot, bring salted water to a boil and cook the protein pasta until al dente, about 9-10 minutes. Drain and rinse under cold water to cool.

In a separate bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, and pepper until well combined.

In a large mixing bowl, combine the cooled pasta with the prepared vegetables. Pour the dressing over and gently toss to coat.

Fold in the crumbled feta and chopped dill. Let it rest for about 15-20 minutes or refrigerate for up to 4 hours.

Taste the salad and adjust the seasoning as needed. It's best served chilled.