Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook for about 8 minutes or until al dente. Drain and rinse under cold water.

Prepare the Vegetables: Chop the grape tomatoes, cucumber, bell pepper, and red onion into bite-sized pieces. Combine them with Kalamata olives and feta in a large mixing bowl.

Mix the Dressing: In a separate jar, combine olive oil, water, red wine vinegar, lemon juice, honey, Dijon mustard, minced garlic, oregano, dill, and mint. Shake well until emulsified.

Combine Pasta and Vegetables: Add the cooled pasta to the mixing bowl with the chopped vegetables and feta, and gently pour on the dressing.

Toss Gently: Using a spatula, toss the mixture until evenly coated. Avoid breaking the pasta or crumbling the feta too much.

Chill and Serve: Cover or transfer to an airtight container and refrigerate for at least 30 minutes before serving.