Bring a large pot of salted water to a rolling boil over high heat. Add the bowtie pasta and cook until al dente, about 8 minutes. Drain and rinse under cold water.

Chop the grape tomatoes, seedless cucumber, bell pepper, and red onion into bite-sized pieces. Place in a large mixing bowl.

In a jar, combine olive oil, water, red wine vinegar, lemon juice, honey, Dijon mustard, minced garlic, oregano, dill, and mint. Add sea salt and black pepper to taste. Shake until emulsified.

Once the pasta has cooled, add it to the mixing bowl with the vegetables. Toss in Kalamata olives, feta cheese, and fresh parsley. Drizzle with vinaigrette and toss until coated.

Cover the salad and let it chill in the refrigerator for at least 30 minutes before serving.