Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the bowtie (farfalle) pasta and cook according to package instructions until al dente, about 10-12 minutes. Once cooked, drain the pasta in a colander and rinse it under cold running water until cool.

In a medium mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice and zest, Dijon mustard, honey, grated garlic, and dried oregano until well-combined and emulsified.

In a large mixing bowl, combine the cooled pasta, drained chickpeas, halved cherry tomatoes, diced cucumber, diced fire-roasted red peppers, marinated artichoke hearts, chopped sun-dried tomatoes, sliced olives, and finely chopped red onion. Toss gently.

Pour the prepared vinaigrette over the pasta mixture and toss thoroughly to coat all ingredients evenly.

Gently fold in crumbled feta cheese into the dressed salad, cover the bowl tightly and chill in the refrigerator for at least 30 minutes before serving.