In a large pot of salted boiling water, cook farfalle according to package directions until al dente.

Drain and transfer to a large serving bowl.

Make dressing: In a small bowl, whisk together olive oil, red wine vinegar, oregano and garlic powder.

To serving bowl add cucumbers, tomatoes, olives and onions.

Add dressing and toss until evenly coated.

Season with salt and pepper and add dill, then top with feta.