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

Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions for 8-10 minutes until al dente. Drain.

Slice cucumber, halve cherry tomatoes, and thinly slice red onion. Chop parsley.

Rinse the cooked pasta under cold water for 20-30 seconds and drain well.

In a large bowl, combine cooled pasta with the vinaigrette, cucumbers, tomatoes, olives, crumbled feta, onions, and parsley.

Taste and adjust salt and pepper as needed. Chill in the fridge for at least an hour before serving.