In a large pot, bring salted water to a boil. Add your pasta and cook according to the package instructions until al dente, about 8-10 minutes. Once cooked, drain and rinse under cold water to stop the cooking process.

While the pasta is cooking, prepare your vegetables: slice the cucumber, 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, garlic, salt, pepper, and red pepper flakes.

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

Drizzle with the dressing and toss gently to combine all the flavors.

Let your salad sit for at least 30 minutes in the fridge to allow the flavors to meld together.