Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente as per package instructions. Drain and rinse under cold water to stop cooking.

While the pasta cooks, wash and slice the cucumber into half-moons, halve the cherry tomatoes, and thinly slice the red onion.

In a separate bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, honey, pressed garlic, pepper, salt, and red pepper flakes until well combined and emulsified.

In a large mixing bowl, combine the drained pasta, cucumbers, cherry tomatoes, red onion, Kalamata olives, feta, and parsley.

Pour the dressing over the salad mixture. Gently toss until everything is well coated, allowing the flavors to meld together for at least half an hour.

Before serving, taste and adjust seasoning if necessary.