Begin by washing and chopping your cucumber, bell peppers, red onion, and tomatoes into bite-sized pieces. To reduce the moisture of the cucumber, salt it generously and set aside for about 10 minutes.

In a large pot, bring water to a rolling boil and add a generous pinch of salt. Cook the protein pasta for 9-10 minutes until al dente. Once done, drain the pasta in a colander and rinse it under cold water.

In a mixing bowl, whisk together olive oil, red wine vinegar, freshly squeezed lemon juice, oregano, garlic powder, salt, and pepper until well combined.

In a large mixing bowl, combine the cooled pasta with the prepped vegetables. Pour the dressing over the mixture and toss gently until evenly coated.

Carefully fold in the crumbled feta cheese and fresh dill into the pasta salad. Allow the salad to rest for at least 15-20 minutes at room temperature.

For best results, refrigerate your High Protein Greek Pasta Salad until you're ready to serve. Taste and adjust the seasoning before serving.