Boil a large pot of salted water. Add bow tie pasta and cook according to package instructions until al dente, about 8–10 minutes. Drain and rinse under cold water.

In a mixing bowl, combine cooled pasta, shrimp, artichoke hearts, olives, feta cheese, green onions, parsley, and basil. Gently fold until evenly mixed.

In a small bowl, whisk together white wine vinegar, olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified.

Pour the dressing over the pasta mixture and gently fold to combine, ensuring everything is well coated.

Cover and refrigerate the salad for at least two hours to allow flavors to meld. Toss before serving and garnish with additional herbs if desired.