Start by bringing a large pot of water to a boil. Cook the bow-tie pasta according to the package instructions, typically around 8-10 minutes, until al dente. Drain and rinse under cold water to stop the cooking.

In a generous mixing bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until well-emulsified and smooth.

Add the halved cherry tomatoes, quartered cucumbers, diced red bell pepper, chopped red onion, and sliced olives to the dressing. Gently mix to allow the flavors to blend and let this marinate for about 5 minutes.

Carefully add the rinsed pasta and crumbled feta cheese into the bowl. Toss everything together gently, ensuring the pasta is well-coated. Taste and add additional salt and pepper as necessary.