Fill a large pot halfway with water and bring it to a boil.
Once boiling, add the bow-tie pasta and cook for 10 minutes. While the pasta is cooking, prep your cucumber, grape tomatoes, red onion, and kalamata olives.
Drain in a colander and run cold water over the pasta to cool it off.
Add the cooled pasta, cucumber, grape tomatoes, red onion, olives, and feta cheese to a large bowl.
In a small bowl, whisk together the olive oil, red wine vinegar, oregano, and garlic salt.
Pour in the greek vinaigrette and stir the pasta salad so the dressing is fully incorporated.
Place the pasta salad in the fridge and cool for at least one hour.