In a medium bowl, whisk together olive oil, red wine vinegar, lemon juice, honey, pressed garlic, dried oregano, salt, black pepper, and red pepper flakes. Set aside for about 10 minutes.

Bring a large pot of salted water to a rolling boil. Add the pasta, cooking according to package instructions until al dente, about 8-10 minutes. Stir occasionally, then drain.

Prep your vegetables: Slice the cucumber, halve the cherry tomatoes, slice the red onion, and chop the parsley.

Rinse the drained pasta under cold water for 20-30 seconds to cool and halt cooking.

In a large mixing bowl, combine the warm pasta with the prepared dressing, tossing gently.

Fold in the cucumber, cherry tomatoes, red onion, and crumbled feta cheese.

Cover and refrigerate the salad for at least 1 hour before serving.