Prepare the Vinaigrette: In a medium bowl, whisk together olive oil, red wine vinegar, lemon juice, honey, pressed garlic, oregano, salt, pepper, and red pepper flakes. Allow to sit for about 10 minutes.

Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions, about 8-10 minutes until al dente. Drain and set aside to cool.

Chop the Vegetables: Wash and chop cucumber, halve cherry tomatoes, thinly slice red onion, and chop parsley.

Rinse and Cool the Pasta: Rinse under cold water to stop cooking and cool the pasta down. Transfer to a mixing bowl.

Combine Pasta and Vinaigrette: Pour vinaigrette over warm pasta and toss to coat evenly.

Add Vegetables and Feta: Gently fold in cucumber, cherry tomatoes, olives, feta, onion, and parsley. Taste and adjust seasonings if necessary.

Chill and Serve: Refrigerate for at least an hour before serving. Toss gently and adjust with olive oil if needed.