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

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

Prepare salad ingredients: peel and slice cucumber, halve cherry tomatoes, slice red onion, and chop parsley.

Immediately rinse drained pasta under cold water for 20-30 seconds to stop cooking.

In a large mixing bowl, combine warm pasta with dressing, tossing gently to coat. Add cucumber, tomatoes, olives, feta, onion, and parsley, mixing until evenly distributed.

Taste and adjust seasoning if needed. Chill for at least one hour before serving for optimal flavor.