Bring a large pot of salted water to a rolling boil. Cook farfalle or rotini pasta until al dente, around 9-11 minutes. Drain and rinse under cold water. Set aside.

Preheat the grill to medium-high heat (approximately 400°F). Allow it to heat for at least 10 minutes.

Toss zucchini, yellow squash, red bell pepper, cherry tomatoes, red onion, and portabella mushrooms in a bowl with olive oil, salt, and pepper.

Grill the seasoned vegetables for about 4-6 minutes per side until tender and charred. Remove from the grill and cool slightly before chopping.

Combine canola oil, red wine vinegar, water, Dijon mustard, minced garlic, oregano, salt, lemon zest, lemon juice, and chopped basil and parsley in a bowl. Whisk until well-emulsified.

In the bowl with cooled pasta, add grilled vegetables and dressing. Gently toss to coat evenly.

Sprinkle crumbled feta over the salad and gently fold it in. Cover and refrigerate for at least 1 hour.

Once chilled, gently toss again before serving. Enjoy cold or at room temperature.