Bring a large pot of salted water to a rolling boil over high heat. Add 12 ounces of bow-tie pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water.

In a bowl, whisk together ¼ cup of extra virgin olive oil, 3 tablespoons of freshly squeezed lemon juice, 2 tablespoons of red wine vinegar, 2 teaspoons of Dijon mustard, and 2 minced garlic cloves. Add 1 teaspoon of dried oregano, ¼ teaspoon of salt, and pepper to taste. Whisk until emulsified.

Add 12 ounces of halved cherry tomatoes, 2 quartered cucumbers, 1 diced red bell pepper, ⅓ cup of chopped red onion, and both ⅓ cups of sliced black and green olives to the dressing. Mix gently and let marinate for 5 minutes.

Once the pasta is cooled, add it to the vegetables along with 4 ounces of crumbled feta. Toss until well combined and adjusted seasoning as necessary.

Let sit for at least 30 minutes at room temperature before serving, either chilled or at room temperature.