Finely grate the zest from one lemon and reserve it. Squeeze the lemons until you have 1/4 cup of fresh lemon juice.

Pour the lemon juice into a small or medium mason jar, then add 1/4 teaspoon of the reserved zest. Add the avocado oil, Dijon mustard, minced garlic, dried oregano, salt, and ground black pepper.

Secure the jar with its lid and shake vigorously until the ingredients combine into a smooth, emulsified vinaigrette. For a more pronounced citrus flavor, add a small additional pinch of lemon zest.

Bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook according to the package directions, generally 12–14 minutes, or until al dente.

Transfer the cooked pasta to a colander. Rinse it beneath cold running water to halt the cooking process and lightly cool the pasta, then allow it to drain thoroughly.

While the pasta is cooking, chop the arugula, slice the English cucumber, dice the tomatoes, and finely chop the parsley if using.

Place the arugula, cucumber, tomatoes, and optional parsley in a large mixing bowl. Keep the avocado whole at this stage so it can be prepared immediately before serving.

Add the cooled and well-drained bowtie pasta to the bowl containing the prepared arugula, cucumber, tomatoes, and parsley.

Toss gently until the pasta and vegetables are distributed evenly throughout the salad.

If the lemon-Dijon vinaigrette has separated while standing, shake the jar again until fully blended. Pour the dressing over the pasta and vegetables, then toss thoroughly so all of the ingredients are evenly coated.

Immediately before serving, dice the avocado. Gently fold the avocado and crumbled feta into the dressed pasta salad, taking care not to mash the avocado.

Taste and, if desired, finish with additional salt, freshly ground black pepper, a little extra lemon zest, or a few fresh parsley leaves.