Bring a large pot of salted water to a rolling boil. Add 12 oz of bow-tie pasta and cook according to package instructions, typically about 8-10 minutes, until al dente. Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process and cool it down, preventing stickiness.

In a large mixing bowl, combine ¼ cup of extra virgin olive oil, 3 tablespoons of freshly squeezed 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, followed by ¼ teaspoon of salt and freshly ground black pepper to taste. Whisk the mixture until well emulsified and smooth.

Incorporate the star ingredients into the dressing by adding 12 oz of halved cherry or grape tomatoes, 2 quartered medium cucumbers, 1 diced red bell pepper, ⅓ cup of chopped red onion, and ⅓ cup each of sliced black and green olives. Gently toss the vegetables in the dressing to ensure they’re well-coated.

Once your pasta has cooled and drained, transfer it into the bowl with the marinated vegetables and dressing. Add 4 oz of crumbled feta cheese and gently fold everything together using a spatula.

Taste your Greek Pasta Salad and adjust the seasoning by adding more salt, pepper, or a splash of lemon juice if desired. For best results, allow it to sit for at least 10 minutes at room temperature or in the refrigerator for up to 30 minutes to enhance the flavors. Serve chilled or at room temperature.