Whisk together olive oil, red wine vinegar, lemon juice, honey, and garlic in a bowl, then stir in oregano, salt, black pepper, and red pepper flakes. Let rest for about 10 minutes.

Boil salted water, add pasta, and cook until al dente, about 8-10 minutes. Drain and rinse briefly under cold water.

In a large mixing bowl, place warm pasta and pour vinaigrette over. Toss gently to coat.

Add cucumber, cherry tomatoes, olives, feta, red onion, and parsley. Toss carefully.

Refrigerate for at least an hour. Toss before serving and add extra dressing if desired.