Begin by bringing a large pot of salted water to a rolling boil. Carefully add the bow-tie pasta and cook according to the package instructions for about 8-10 minutes, or until al dente. Once cooked, immediately drain the pasta in a colander and rinse it under cold water to halt the cooking process and prevent mushiness. Set aside to cool.

In a large mixing bowl, combine the extra virgin olive oil, freshly squeezed lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and freshly ground black pepper. Whisk vigorously for 30 seconds until all ingredients are fully emulsified and the dressing has a smooth consistency.

Add the halved cherry or grape tomatoes, quartered cucumbers, diced red bell pepper, chopped red onion, and sliced black and green olives to the bowl with the dressing. Gently toss the vegetables until they are well coated with the dressing. Allow the mixture to marinate for about 5 minutes.

Once the pasta has cooled, add it to the vegetable mixture along with the crumbled feta cheese. Gently toss everything together until the pasta and dressing evenly coat all the ingredients. Taste your Greek Pasta Salad and adjust seasoning with more salt, pepper, or lemon juice as needed.

Transfer the Greek Pasta Salad to a large serving bowl or platter. For the best taste, let it rest for at least 15-30 minutes before serving.