Cook the Pasta: Begin by boiling water in a large pot, then cook the dry pasta according to package instructions. Once tender, drain and set aside to cool completely.

Mix the Veggies: In a large mixing bowl, combine the chopped red bell peppers, diced red onion, diced cucumber, sliced grape tomatoes, sliced olives, chopped fresh dill, and crumbled feta.

Whisk the Dressing: In another bowl, whisk together the red wine vinegar, olive oil, minced garlic, dried oregano, onion powder, salt, and pepper.

Combine the Mixtures: Pour the dressing over the salad mixture and carefully toss until well coated.

Add the Pasta: Gently fold in the cooled pasta until evenly mixed with the salad.

Serve or Chill: Serve immediately or refrigerate for at least an hour to let the flavors meld.