Cook the Pasta: Bring a large pot of salted water to a boil. Add bow-tie pasta and cook according to package directions until al dente, usually 8–10 minutes. Drain and rinse under cold water. Set aside to cool.

Prepare the Dressing: In a large mixing bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, and oregano. Season with salt and pepper. Whisk until emulsified.

Combine Salad Ingredients: Add the halved cherry tomatoes, quartered cucumbers, diced red bell pepper, and chopped red onion to the dressing. Mix gently until well coated.

Assemble the Salad: Once pasta is cool, add to the bowl with marinated vegetables and dressing. Include sliced black and green olives and crumbled feta. Toss gently to combine.

Serve and Enjoy: Chill the salad for 15-30 minutes before serving. Serve at room temperature or cold.