Boil salted water in a large pot and cook pasta according to package instructions, about 8 to 10 minutes. Drain and cool for 10-15 minutes.

Dice mini cucumbers and chop red onion. Place in a large bowl.

Crumble goat cheese into the bowl and mix with vegetables.

Whisk together lemon juice, olive oil, oregano, and garlic powder in a separate bowl.

Add cooled pasta to the vegetable and cheese mixture and fold gently.

Pour the dressing over the salad and toss gently.

Season with salt and black pepper. Serve chilled or at room temperature.