In a medium bowl, whisk together olive oil, red wine vinegar, and lemon juice. Add honey, garlic, oregano, pepper, salt, and red pepper flakes. Mix until well combined, and let sit to meld flavors.

Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente, about 8-10 minutes. Drain and rinse under cold water.

Prep the vegetables: peel and slice cucumber, halve cherry tomatoes, thinly slice red onion, and chop parsley. Set aside in a large mixing bowl.

Transfer cooled pasta into the bowl with vegetables. Pour dressing over and toss gently. Fold in olives and feta cheese.

Taste and adjust seasoning if needed. Cover and refrigerate for at least 1 hour, preferably overnight.