Bring a large pot of salted water to a boil. Add the bow-tie pasta and cook according to package instructions, typically around 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, oregano, salt, and pepper. Whisk until emulsified.

Add the halved tomatoes, cucumbers, bell pepper, onion, black olives, and green olives to the dressing. Toss gently.

Once the pasta is cool, add it to the bowl with the vegetables and feta cheese. Toss together and adjust seasoning if needed.