Begin by dicing the cucumber, red pepper, yellow pepper, and red onion into uniform pieces, approximately 1/2-inch and 1/4-inch for onion. Pat the cucumber dry with a paper towel to remove excess moisture.

In a medium mixing bowl, combine olive oil, red wine vinegar, and freshly squeezed lemon juice. Add dried oregano, garlic powder, and red pepper flakes, along with salt and pepper to taste. Whisk until well incorporated and emulsified, then set aside.

Bring a large pot of salted water to a boil. Add Barilla Protein+ pasta and cook according to package instructions, about 7-9 minutes, until al dente. Drain and rinse under cold water.

In the bowl with the dressing, add the cooled pasta, diced vegetables, and crumbled feta cheese. Toss gently to combine.

Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.