Bring a large pot of salted water to a rolling boil over high heat. Add the farfalle and cook according to package instructions, usually about 10–12 minutes, until al dente. Drain and rinse under cool running water.

While the pasta cools, chop your vegetables: halve the cherry tomatoes, dice the cucumber, finely slice the red onion, and julienne the bell pepper.

In a medium bowl, whisk together lemon juice, Dijon mustard, salt, pepper, and additional seasonings. Gradually drizzle in the olive oil while whisking until emulsified. If using, fold in Greek yogurt or mayonnaise.

In a large mixing bowl, combine the cooled pasta with half of the dressing and toss gently. Let it rest for about 10 minutes.

Fold in the chopped vegetables and any optional ingredients like cheese. Drizzle the remaining dressing over and toss gently to combine.

Cover and refrigerate for at least 30 minutes to allow flavors to meld. Stir in fresh herbs just before serving.