Bring a large pot of water to a rolling boil, add 12 oz of bow-tie pasta, and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool.

In a large mixing bowl, combine ¼ cup of extra virgin olive oil, 3 tbsp of lemon juice, 2 tbsp of red wine vinegar, and 2 tsp of Dijon mustard. Add minced garlic, oregano, salt, and black pepper. Whisk until well emulsified.

Add halved cherry tomatoes, quartered cucumbers, diced red bell pepper, chopped red onion, and sliced black and green olives to the bowl with dressing. Toss gently and let marinate for 5-10 minutes.

Once the pasta has cooled, add it to the marinated veggies along with 4 oz of crumbled feta cheese. Toss gently and adjust seasoning as needed.

Transfer to a serving dish and enjoy immediately, or chill for up to 30 minutes before serving. Best served cold or at room temperature.