Bring a large pot of salted water to a rolling boil. Add farfalle pasta and cook according to package instructions (about 8–10 minutes) until al dente. Drain and rinse under cold water.

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

Add halved cherry tomatoes, quartered cucumbers, diced red bell pepper, chopped red onion, sliced black olives, and sliced green olives to the bowl with the dressing. Let rest to meld flavors.

Combine the cooled pasta with the marinated vegetables and dressing. Gently fold in crumbled feta cheese. Toss together with a spoon to coat all ingredients.

Taste and adjust seasonings as needed. Let sit a few minutes to allow flavors to blend before serving.