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

Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, drain the rest, and cool pasta.

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

Rinse cooled pasta under cold water briefly to stop cooking and remove excess starch. Spread out on a baking sheet to dry.

In a large bowl, combine warm pasta and dressing. Toss well.

Gently fold in cucumbers, cherry tomatoes, olives, feta, red onion, and parsley.

Taste and adjust seasoning. If not serving immediately, refrigerate for at least one hour.