In a bowl, whisk together the olive oil, red wine vinegar, lemon juice, honey, garlic, oregano, salt, pepper, and red pepper flakes. Allow it to sit for a few minutes so the flavors can meld beautifully.

Boil salted water in a large pot and add the pasta. Cook until al dente, following package directions—this usually takes around 8-10 minutes.

While the pasta cooks, chop and slice your cucumber, tomatoes, red onion, and parsley to get everything ready for mixing.

Once the pasta is cooked, drain it and then rinse briefly with cold water. This helps stop the cooking and removes excess starch.

In a large mixing bowl, transfer the warm pasta and pour the prepared dressing over it. Toss gently to ensure every piece is coated.

Next, fold in the cucumber, cherry tomatoes, olives, feta cheese, red onion, and parsley. Gently toss to distribute all ingredients evenly.

Check the seasoning and adjust if necessary. You can refrigerate the salad for at least an hour to let the flavors deepen before serving.