While bringing a large pot of salted water to a rolling boil, prepare your fresh vegetables. Slice the cucumber into half-moons, dice the red and yellow bell peppers, quarter the tomatoes, and thinly slice the red onion. Chop the fresh dill as well.

Once the water is boiling, add the 16 oz of Barilla Protein+ pasta and cook it until al dente, about 9 to 10 minutes. Stir occasionally to prevent sticking. Once cooked, drain the pasta and quickly rinse it under cold water to halt the cooking process.

In a small bowl, whisk together 2/3 cup of olive oil, 1/2 cup of red wine vinegar, the freshly squeezed juice of one lemon, 1 tbsp of oregano, 1/2 tsp of garlic powder, and 1/4 tsp each of salt and pepper.

In a large mixing bowl, gently combine the cooled protein pasta with the prepared vegetables. Pour the dressing over the salad mixture, and toss gently to coat all the ingredients evenly.

Next, incorporate the 5 oz of feta cheese and the chopped fresh dill into the salad. Gently fold these ingredients in so that the feta maintains its shape.

Allow the salad to rest for about 15 to 20 minutes to let the flavors meld and develop before serving.

Before serving, give the salad a gentle stir to redistribute the flavors. Taste and adjust the seasoning if necessary.