Cook the pasta by bringing a large pot of salted water to a boil. Add the bow-tie pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water.

Prepare the dressing by combining olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper in a mixing bowl. Whisk until emulsified.

Mix the vegetables by adding cherry tomatoes, cucumbers, red bell pepper, red onion, and olives into the dressing. Toss gently.

Combine the salad by folding in the cooled pasta and crumbling feta on top. Gently combine to meld flavors.

Let the salad marinate in the refrigerator for at least 30 minutes before serving.

Serve and enjoy, checking seasoning and garnishing with fresh herbs if desired.