Fill a large pot with water and bring it to a rolling boil over high heat. Add a generous pinch of salt, then toss in the bow tie pasta. Cook for 10-12 minutes, stirring occasionally, until the pasta reaches al dente texture. Drain the pasta in a colander and rinse it under cold water.

In a medium mixing bowl, whisk together the fresh lemon juice, extra virgin olive oil, mustard, and minced garlic until thoroughly combined. Taste the dressing; it should have a bright, tangy flavor. Set aside.

In a large serving bowl, combine the cooled bow tie pasta, the prepared dressing, crumbled feta cheese, halved cherry tomatoes, and fresh basil leaves.

Gently toss all ingredients together using a spatula, ensuring even coating with the dressing. Adjust seasoning with salt and pepper.

Cover the bowl and refrigerate the salad for at least 2 hours before serving. Garnish with additional fresh basil when ready to serve.