Bring a large pot of salted water to a rolling boil over high heat. Add 12 oz of bow-tie pasta and cook according to the package instructions, usually about 8-10 minutes, until al dente. Once done, drain the pasta in a colander and rinse it under cold water to halt the cooking process, ensuring it stays perfectly tender.

In a large mixing bowl, combine ¼ cup of extra virgin olive oil, 3 tablespoons of freshly squeezed lemon juice, 2 tablespoons of red wine vinegar, 2 teaspoons of Dijon mustard, 2 minced garlic cloves, 1 teaspoon of dried oregano, and a pinch of salt and black pepper. Whisk together until the mixture is well emulsified and fragrant, creating a bright dressing that will enliven your Greek pasta salad.

Into the bowl with the creamy dressing, add 12 oz of halved cherry or grape tomatoes, quartered cucumbers, diced red bell pepper, chopped red onion, and both ⅓ cup of sliced black and green olives. Gently toss to coat all the ingredients with the dressing, allowing the vegetables to marinate while the pasta cools, enhancing their flavors beautifully.

Once the pasta is completely cooled, add it to the bowl with the marinated vegetables. Toss gently to combine, ensuring every pasta piece and vegetable is coated in the irresistible dressing. Finally, sprinkle in 4 oz of crumbled feta cheese and mix delicately, adjusting the seasoning with additional salt or lemon juice if desired for that perfect Greek pasta salad balance.