Begin by bringing a large pot of salted water to a rolling boil over high heat. Add 12 ounces of bow-tie pasta and cook according to the package instructions, usually about 8-10 minutes, until al dente. Once cooked, drain the pasta in a colander and rinse with cold water to halt the cooking process, then set aside to cool while you prepare the salad.

In a large mixing bowl, combine ¼ cup of extra virgin olive oil, 3 tablespoons of fresh lemon juice, and 2 tablespoons of red wine vinegar. Add 2 teaspoons of Dijon mustard, 2 minced garlic cloves, and 1 teaspoon of dried oregano. Whisk the ingredients together until well-emulsified.

Once your dressing is ready, add 12 ounces of halved cherry or grape tomatoes, 2 quartered cucumbers, 1 diced red bell pepper, and ⅓ cup of chopped red onion. Sprinkle in both ⅓ cup of sliced black olives and ⅓ cup of sliced green olives, then mix well.

Gently fold the cooled, drained pasta into the bowl with the marinated vegetables. Add 4 ounces of crumbled feta cheese and toss everything together lightly. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon juice as desired before serving.