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

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

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

Rinse the cooked pasta under cold running water for 20-30 seconds to stop the cooking process.

In a large mixing bowl, toss the warm pasta with the dressing. Add the prepared vegetables, olives, and crumbled feta. Mix gently without breaking the feta.

Taste the salad and adjust the seasonings if needed. Cover and refrigerate for at least 1 hour.