Bring a large pot of salted water to a boil. Once boiling, add your pasta and cook until al dente, usually about 8-10 minutes. Stir occasionally to keep it from sticking.

While the pasta is cooking, chop your cucumber, halve your cherry tomatoes, and thinly slice the red onion.

In a medium bowl, whisk together the olive oil, red wine vinegar, lemon juice, honey, minced garlic, oregano, pepper, salt, and red pepper flakes. Taste and adjust if needed.

Once the pasta is cooked, drain it and drizzle a splash of olive oil to prevent sticking. Let it cool fully.

In a large bowl, toss together the cooled pasta, cucumber, tomatoes, olives, onion, parsley, and feta.

Pour the dressing over the salad and gently combine everything.

Cover the salad and refrigerate for at least 30 minutes to let the flavors meld.

Serve it chilled on its own or paired with grilled chicken or shrimp.