Begin by bringing a large pot of salted water to a rolling boil over high heat. Add bow-tie pasta and cook according to the package instructions, usually about 8-10 minutes, until al dente. Once done, drain the pasta in a colander and rinse it under cold water to stop the cooking process.

In a large mixing bowl, whisk together 1/3 cup of extra virgin olive oil, 3 tablespoons of freshly squeezed lemon juice, 2 tablespoons of red wine vinegar, and 1 tablespoon of Dijon mustard. Add 2 minced garlic cloves, 1 teaspoon of dried oregano, along with salt and ground black pepper to taste. Continue whisking until all ingredients are well combined and emulsified.

Chop the cherry tomatoes, cucumber, red bell pepper, red onion, and olives. Add these vibrant veggies to the bowl with the dressing, mixing gently to coat everything evenly. Allow the mixture to marinate for about 5-10 minutes.

Once the pasta has cooled, add it directly to the bowl with the marinated vegetables. Use a spatula to fold the ingredients together gently, ensuring the pasta is well coated in the dressing.

Crumble about 1 cup of feta cheese over the pasta and gently toss to mix. Taste the salad and adjust the seasoning as needed, adding more salt, pepper, or lemon juice. Serve immediately or refrigerate for later.