1. Step 1: In a medium bowl, whisk together the olive oil, red wine vinegar, lemon juice, honey, freshly pressed garlic, oregano, salt, pepper, and red pepper flakes. Continue whisking until the mixture slightly emulsifies into a cohesive dressing. Let it sit for a few minutes to allow the flavors to deepen and blend.

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3. Step 2: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. While the pasta cooks, prepare the vegetables by slicing the cucumber, halving the cherry tomatoes, thinly slicing the red onion, and chopping the parsley.

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5. Step 3: Once the pasta is cooked, drain it and rinse briefly with cold water for about 20–30 seconds to stop the cooking process and remove excess starch. Transfer the slightly warm pasta to a large mixing bowl.

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7. Step 4: Immediately pour the prepared dressing over the warm pasta. Toss thoroughly to ensure every piece is evenly coated, allowing the pasta to absorb the flavors more effectively.

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9. Step 5: Add the cucumber, cherry tomatoes, olives, feta cheese, red onion, and parsley to the bowl. Gently toss everything together until well combined and evenly distributed.

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11. Step 6: Taste the salad and adjust seasoning if needed by adding more salt, pepper, or a splash of vinegar. Serve immediately or refrigerate for later to allow the flavors to meld even further.