Cook the pasta. Bring a large pot of salted water to a boil. Add the bow tie pasta and cook until al dente, usually 10–12 minutes. You want it cooked through but still firm.

Rinse and cool. Drain the pasta and rinse briefly under cold water to stop the cooking. Shake off excess water. Let it cool for a few minutes so it doesn’t wilt the greens.

Make the dressing. In a jar or bowl, whisk together olive oil, red wine vinegar, Dijon, honey, garlic, oregano, salt, pepper, and lemon zest. Taste and adjust salt and acidity. It should be tangy with a smooth finish.

Prep the veggies. Halve the tomatoes, dice the cucumber and bell pepper, chop the onion, slice the olives, and roughly chop the spinach and parsley.

Combine the base. In a large bowl, add the cooled pasta, tomatoes, cucumber, bell pepper, onion, olives, and greens.

Dress it up. Pour about two-thirds of the dressing over the salad and toss gently to coat. Let it sit for 5–10 minutes to absorb the flavors.

Add the cheese and herbs. Sprinkle in the feta and parsley. Toss again, adding more dressing if needed. Adjust salt and pepper to taste.

Chill or serve. You can serve right away, or chill for 30–60 minutes. The flavor deepens as it rests. If serving later, reserve a little dressing to refresh before serving.