In a medium bowl, whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, oregano, salt, pepper, and red pepper flakes. Let sit for about 10 minutes.

Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and set aside to cool.

Prepare the vegetables: peel and slice cucumber, halve cherry tomatoes, slice red onion thinly, and chop parsley.

Once pasta is cooked, rinse under cold water for 20-30 seconds to stop cooking.

In a large bowl, toss the pasta with the dressing, then add cucumbers, tomatoes, olives, feta, red onion, and parsley. Mix gently.

Cover and refrigerate for at least 1 hour before serving, allowing flavors to meld.