In a medium bowl, whisk together olive oil, red wine vinegar, lemon juice, honey, pressed garlic, oregano, salt, and pepper. Allow to infuse for about 10 minutes.

Bring a large pot of water to a rolling boil and add a pinch of salt. Cook pasta until al dente, about 8-10 minutes. Drain and rinse under cold water.

Slice cucumber, halve cherry tomatoes, and thinly slice red onion. Chop fresh parsley.

In a large bowl, combine warm pasta with the prepared dressing. Fold in cucumber, tomatoes, olives, feta, onion, and parsley.

Cover and refrigerate for at least 1 hour to allow flavors to meld. Serve chilled or at room temperature.