Peel the cucumber and slice it into 1/2-inch half-moons. Seed and dice the red and yellow bell peppers into 1/2-inch pieces. Quarter and thinly slice the red onion. Wash and halve the tomatoes. Set all vegetables aside.

Bring salted water to a rolling boil in a large pot. Add the pasta and cook for 9-10 minutes until al dente. Drain and rinse under cold water.

In a separate mixing bowl, combine olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, and pepper. Whisk until well emulsified.

In a large mixing bowl, combine the cooked pasta and prepared vegetables. Pour the dressing over and toss gently.

Fold in crumbled feta cheese and chopped dill. Allow to rest for 15-20 minutes or refrigerate for up to 4 hours before serving.

Give the salad a quick stir before serving, adjusting salt and pepper as needed. Serve chilled.