Bring a large pot of lightly salted water to a boil.
Place farfalle pasta in the pot; cook for 8 to 10 minutes until al dente; remove from heat and drain.
In a large skillet, over medium heat, heat the oil and cook the garlic until lightly browned.
Mix in red pepper and lemon juice.
Stir in the pine nuts, olives, and sun-dried tomatoes.
Toss in the cooked pasta and feta cheese.
Season with salt and pepper.