Wash and peel the cucumber, then slice it into half-moons. Dicing the bell peppers, chop the tomatoes and finely chop the red onion.

Bring salted water to a boil, then add pasta. Cook for 9-10 minutes until al dente, drain and rinse under cold water.

In a mixing bowl, whisk olive oil, vinegar, lemon juice, oregano, garlic powder, salt, and pepper until emulsified.

In a large bowl, combine the prepared vegetables, add the cooled pasta and toss with the dressing.

Crumble feta cheese over the salad, sprinkle fresh dill, and gently fold everything together.

Let the salad sit at room temperature for 15-20 minutes or refrigerate for up to 4 hours before serving.