Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook according to package instructions, approximately 8-10 minutes, until al dente. Drain and rinse under cold water.

Chop the Vegetables: In a large mixing bowl, chop grape tomatoes, seedless cucumber, bell pepper, and red onion into bite-sized pieces, gently mixing them together as you go.

Make the Dressing: In a jar, combine olive oil, water, red wine vinegar, lemon juice, honey, Dijon mustard, minced garlic, oregano, dill, mint, sea salt, and pepper. Seal and shake vigorously for 30 seconds.

Combine Ingredients: Add the cooled pasta to the bowl with chopped vegetables. Fold in kalamata olives, crumbled feta cheese, and fresh parsley, blending everything gently.

Dress the Salad: Drizzle the dressing over the salad, tossing gently to coat all ingredients without breaking the pasta.

Let it Sit: For best flavor, let the salad sit for about 15 minutes before serving to allow flavors to meld.