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

While pasta cooks, wash and chop cucumber, cherry tomatoes, red onion, and Kalamata olives. Prepare fresh mint.

In a bowl or jar, combine olive oil, vinegar, lemon juice, garlic, and mustard. Add dried herbs, salt, and pepper. Whisk or shake to emulsify.

In a large mixing bowl, combine cooled pasta, cucumber, tomatoes, onion, olives, beans, and feta. Add capers and pepperoncini.

Pour dressing over salad and toss gently. Chill for at least 30 minutes before serving.