In a large pot, bring salted water to a rolling boil. Add the bow-tie pasta and cook until al dente, typically around 8-10 minutes. Drain and rinse under cold water to cool down.

In a mixing bowl, whisk together olive oil, lemon juice, red wine vinegar, and Dijon mustard. Add minced garlic, oregano, salt, and pepper. Whisk until well combined.

To the bowl with the dressing, add halved tomatoes, quartered cucumbers, diced red bell pepper, chopped red onion, and sliced olives. Toss until well coated.

Transfer cooled pasta to the bowl with the dressed vegetables. Crumble feta over the top and gently toss to combine.

Taste the salad and adjust seasoning if necessary. Let sit for 5-10 minutes before serving for flavors to meld.

Serve chilled or at room temperature. Store leftovers in an airtight container, keeping dressing separate until ready to serve.