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

In a mixing bowl, combine olive oil, lemon juice, red wine vinegar, and Dijon mustard. Add minced garlic, oregano, salt, and black pepper. Whisk until emulsified.

To the bowl with the dressing, add cherry tomatoes, cucumbers, red bell pepper, red onion, and olives. Stir gently to coat all vegetables with dressing and let marinate for 10 minutes.

Once the pasta has cooled, add it to the bowl with crumbled feta cheese. Toss until well combined and taste to adjust seasoning.

Chill in the refrigerator for about 30 minutes before serving to allow flavors to develop. Serve chilled or at room temperature.