Cook the pasta according to package directions in a large pot of salted boiling water until al dente. Drain well in a colander and rinse with cold water to stop cooking and cool it down completely. Set aside to drain thoroughly.

While the pasta cooks, dice the cucumbers and finely dice the red onion. Halve the cherry tomatoes if using. Chop the fresh dill for both the salad and the dressing.

In a small mixing bowl, whisk together the Greek yogurt, mayonnaise, fresh lemon juice, white wine vinegar, 2 tablespoons of chopped fresh dill, garlic powder, salt, and black pepper until smooth and well combined. Taste and adjust seasoning as needed.

In a large mixing bowl, combine the cooled pasta, diced cucumber, finely diced red onion, and halved cherry tomatoes (if using).

Pour the creamy lemon-dill dressing over the pasta mixture. Add the remaining 1/4 cup of chopped fresh dill and crumbled feta cheese (if using).

Toss gently until all ingredients are evenly coated with the dressing.

Cover the bowl and refrigerate the cucumber pasta salad for at least 30 minutes to allow the flavors to meld. For best results, chill for 2-4 hours.

Serve chilled as a refreshing side dish. Garnish with extra fresh dill if desired.