Begin by bringing a large pot of salted water to a boil over high heat. Add 16 ounces of bow tie pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process.

In a mixing bowl, combine the cooled pasta with the shrimp, artichoke hearts, and olives. Fold in the feta cheese, green onions, parsley, and basil. Stir gently until well mixed.

In a separate bowl, whisk together the vinegar, olive oil, lemon juice, and mustard until smooth. Season with salt and pepper to taste.

Pour the dressing over the salad and gently toss to coat all ingredients.

Cover tightly and chill in the refrigerator for at least 2 hours before serving. This allows the flavors to meld.

Before serving, give the salad a gentle stir and garnish with additional parsley and feta.