Bring a large pot of salted water to a rolling boil. Add 12 oz of bow-tie pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water. Set aside to cool.

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

Add 12 oz of halved cherry or grape tomatoes, 2 quartered cucumbers, 1 diced red bell pepper, and ⅓ cup of chopped red onion to the bowl with the dressing. Toss gently to coat. Allow to marinate for a few minutes.

Once the pasta has cooled, add it to the mixture along with ⅓ cup each of sliced black and green olives and 4 oz of crumbled feta cheese. Gently toss until evenly coated. Season as needed.

Serve immediately or refrigerate for at least 30 minutes to let the flavors meld. The salad can be stored in the fridge for up to 4 days.