Pasta & potato salads

1 (12-ounce) box rainbow fusilli pasta

2 each cucumbers, peeled and cut into bite-size pieces

1 pt grape tomatoes, washed and cut in half

1 each can sliced black olives

4 cups chopped purple cabbage

1/2 cup Red onion, thinly sliced

1 cup feta cheese (reduced fat) or 1 (6-ounce) can chunk light tuna, drained

1 each juice from 1 lemon

1/2 cup Olive oil

1 teaspoon dill

1 pinch salt

1 dash ground black pepper