Bring a large pot of salted water to a rolling boil and cook 12 oz of bow-tie pasta according to package instructions for about 8–10 minutes. Drain and rinse under cold water.

In a large mixing bowl, whisk together ¼ cup extra virgin olive oil, 3 tablespoons lemon juice, 2 tablespoons red wine vinegar, 2 teaspoons Dijon mustard, 2 minced garlic cloves, 1 teaspoon dried oregano, and a pinch of salt and black pepper.

Prepare the vegetables: halve 12 oz of cherry tomatoes, quarter 2 medium cucumbers, dice 1 red bell pepper, and chop ⅓ cup of red onion. Slice ⅓ cup each of black and green olives and add to the dressing. Mix well and let marinate.

Once the pasta has cooled, add it to the bowl with the marinated vegetables and dressing. Toss together, ensuring everything is well coated, then crumble in 4 oz of feta cheese.

Taste and adjust seasoning with more salt, black pepper, or lemon juice as desired. Let sit for 15-30 minutes at room temperature to meld flavors.

Serve chilled or at room temperature, perfect as a side dish or light main course.