Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add the bow-tie pasta and cook according to package instructions, usually around 8-10 minutes, until al dente. Drain and rinse under cold water.

In a large mixing bowl, combine the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, and oregano. Whisk until well blended and emulsified.

Add the halved cherry tomatoes, quartered cucumbers, diced red bell pepper, chopped red onion, and olives to the dressing. Gently stir until coated.

Once pasta has cooled, add it to the bowl with the vegetables and dressing. Sprinkle in crumbled feta cheese and toss gently to mix.

Let the salad sit for about 30 minutes or refrigerate for a few hours before serving to enhance the flavors.