Bring a large pot of salted water to a rolling boil over high heat. Add the bow tie pasta and cook for about 10–12 minutes, until very soft. Drain and let cool slightly.

While the pasta cools, combine the extra virgin olive oil, apple cider vinegar, minced garlic, Dijon mustard, honey, Italian herb mix, and a pinch of salt and pepper in a jar. Shake well for 30 seconds until emulsified.

Transfer the drained pasta into a mixing bowl and pour about two-thirds of the dressing over the pasta, tossing gently until coated. Let sit for about 40 minutes at room temperature.

Fold in the diced cucumbers, halved cherry tomatoes, sliced Kalamata olives, and crumbled feta cheese. Drizzle remaining dressing over and toss gently to mix.

Tear fresh basil leaves and sprinkle over the salad. Toss together to combine flavors.

Serve in a large bowl or platter at room temperature.