Boil a large pot of salted water over high heat. Add the bow tie pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a large mixing bowl, combine the cooled pasta, shrimp, artichoke hearts, olives, feta, green onions, parsley, and basil. Gently mix.

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

Pour dressing over the pasta mixture and toss gently to coat ingredients without breaking up the shrimp or pasta.

Cover and chill in the refrigerator for at least 2 hours before serving.