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

In a large mixing bowl, combine extra virgin olive oil, freshly squeezed lemon juice, red wine vinegar, Dijon mustard, and minced garlic. Whisk the ingredients together vigorously until well emulsified.

Add the halved cherry tomatoes, quartered cucumbers, diced red bell pepper, chopped red onion, and sliced black and green olives into the bowl with your dressing. Gently fold the ingredients together.

Once the pasta has cooled completely, add it to the mixing bowl with the marinated vegetables. Crumble the feta cheese over the top and toss everything together thoroughly.

Taste your Greek Pasta Salad and adjust the seasoning with additional salt, pepper, or lemon juice if desired. For best flavor, let the salad rest in the refrigerator for at least 30 minutes before serving.