Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
Drain the pasta and rinse it under cold water to stop the cooking process. Shake off excess water and transfer to a large mixing bowl.
While the pasta cooks, prepare the vegetables. Dice the cucumber, chop the red onion, and mince the garlic.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper until well combined.
Add the diced cucumber, crumbled feta, chopped dill, and red onion to the bowl with the cooled pasta.
Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.
Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld.
Give the salad one final gentle toss before serving. Adjust seasoning with additional salt or lemon juice if desired.
