Ingredients
Method
Start by prepping everything first—it makes the whole process way smoother. Slice the cucumber, chop the peppers, thinly cut the onion, and halve the tomatoes. If your tomatoes are on the larger side, cut them into quarters instead. Finish by chopping the dill and setting the feta aside.
Bring a large pot of salted water to a boil and cook your pasta until just al dente, following the package instructions. Once done, drain it well and rinse under cold water until fully cooled. This step keeps the pasta from overcooking and helps maintain a firm texture when mixed with the dressing.
While the pasta cools, make the dressing. In a bowl or jar, whisk together the olive oil, red wine vinegar, and fresh lemon juice. Add the oregano, garlic powder, salt, and pepper, then mix until everything is well blended and slightly thickened.
In a large mixing bowl, combine the cooled pasta with all the chopped vegetables. Pour the dressing over the top and toss gently until everything is evenly coated. Add the feta and dill, then give it one more light toss to bring it all together.
Let the salad sit for about 15–20 minutes before serving, or refrigerate it for a few hours. This resting time allows the flavors to soak in and develop fully—don’t skip it.
Chill until ready to serve, then give it a quick stir and taste. Adjust seasoning if needed before serving. This dish is best enjoyed cold and tastes even better after a day in the fridge.