Bring a large pot of salted water to a rolling boil, then add farfalle pasta. Cook according to the package instructions until al dente, about 8-10 minutes. Once cooked, drain the pasta and rinse it under cold water to halt the cooking process and cool it down quickly.

In a large mixing bowl, whisk together olive oil, cider vinegar, lemon juice and zest, Dijon mustard, dried oregano, and salt and pepper. Blend until smooth and creamy.

Add the cooled farfalle pasta to the bowl and toss gently in the dressing until evenly coated.

Fold in the sundried tomatoes, Kalamata olives, halved cherry tomatoes, diced cucumber, avocado, finely chopped red onion, and crumbled feta cheese. Gently toss to ensure everything is well-distributed.

Transfer the salad to a serving dish or individual bowls, garnishing with additional crumbled feta and fresh basil leaves. Serve chilled or at room temperature.