Boil salted water in a large pot. Add 16 oz farfalle pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.

In a small bowl, whisk together 0.25 cups extra virgin olive oil, 2 tbsp red wine vinegar, 1 tsp dried oregano, salt, and black pepper to create the dressing.

In a large serving bowl, combine the cooled farfalle pasta, 1 diced English cucumber, 1.5 cups halved cherry tomatoes, 0.5 cups thinly sliced red onion, and 0.5 cups halved kalamata olives.

Pour the dressing over the pasta mixture and toss gently to coat all ingredients evenly.

Fold in 6 oz crumbled feta cheese right before serving. Chill in the refrigerator for 30 minutes for best flavor.