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

In a separate bowl, whisk together olive oil, lemon juice, red wine vinegar, and Dijon mustard. Incorporate minced garlic, oregano, and salt and pepper to taste until smooth.

Chop cherry tomatoes, dice cucumber, finely chop red bell pepper, and slice olives. Add these to the mixing bowl.

Add the marinated vegetables to the dressing, toss gently, and let sit for about 5 minutes.

Add the cooled pasta and crumbled feta to the bowl. Toss together until well combined.

Taste and adjust seasoning. Let it chill for about 10 minutes before serving.