In a medium bowl, whisk together olive oil, red wine vinegar, lemon juice, honey, and garlic. Add oregano, salt, black pepper, and red pepper flakes. Let sit for 10-15 minutes.

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

Prepare the vegetables while pasta cooks. Slice cucumber, halve cherry tomatoes, and thinly slice red onion. Chop parsley.

Rinse pasta under cold water to stop cooking and cool quickly. Drain and let cool for about 5 minutes.

In a large mixing bowl, add warm pasta and pour the vinaigrette over it. Toss to coat the pasta evenly.

Gently fold in cucumber, cherry tomatoes, olives, feta cheese, red onion, and parsley. Mix carefully to maintain the texture.

Taste and adjust seasoning. Serve immediately or refrigerate for at least 1 hour to let flavors deepen.