Prepare the Dressing: In a medium bowl, whisk together olive oil, red wine vinegar, lemon juice, honey, and pressed garlic. Sprinkle in oregano, salt, pepper, and optional red pepper flakes. Let sit for about 10 minutes.

Cook the Pasta: Bring a pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente, around 8-10 minutes.

Prep Vegetables: While pasta cooks, wash and prepare vegetables: slice cucumber, halve cherry tomatoes, chop red onion and parsley.

Rinse Pasta: Drain pasta in a colander and rinse under cold water for 20-30 seconds to prevent gumminess.

Combine Ingredients: In a large bowl, pour in the prepared dressing, add the drained pasta, and toss gently.

Add Vegetables: Fold in cucumber, cherry tomatoes, olives, feta, red onion, and parsley. Toss gently to combine.

Chill: Cover with a lid or plastic wrap and refrigerate for at least 1 hour before serving.