Start by washing and slicing your cucumber, dicing the red and yellow bell peppers, and slicing the red onion. Halve the pint of tomatoes, allowing their juices to add flavor to the salad. Set the prepared vegetables aside.

In a large pot, bring salted water to a rolling boil over medium-high heat. Add the 16 oz of protein pasta and cook according to package directions, typically around 9-10 minutes, until al dente.

Once the pasta has reached that perfect al dente texture, drain it in a colander. Immediately cool the pasta under cold running water to stop the cooking process.

In a medium bowl, whisk together 2/3 cup of olive oil, 1/2 cup of red wine vinegar, the juice of 1 lemon, 1 tablespoon of oregano, 1/2 teaspoon of garlic powder, and 1/4 teaspoon each of salt and pepper. Blend these ingredients until they are well combined.

In a large mixing bowl, combine the cooled protein pasta, sliced vegetables, and your prepared dressing. Gently toss everything together until the pasta and veggies are evenly coated.

Next, sprinkle 5 oz of crumbled feta cheese and 2 tablespoons of fresh dill over the salad mixture. Using a gentle folding motion, mix these ingredients into the salad.

To let all the flavors meld together, allow your salad to rest for about 15-20 minutes at room temperature. If you have time, refrigerate it until you’re ready to serve.

Before serving, taste your salad and adjust the seasoning if necessary, adding extra salt or pepper as desired.