In a medium-sized bowl, whisk together olive oil, red wine vinegar, lemon juice, and honey until well combined. Add garlic, oregano, pepper, salt, and red pepper flakes. Let sit for at least 10 minutes.

Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente, about 8-10 minutes.

While pasta cooks, prepare vegetables: slice cucumber, halve cherry tomatoes, slice red onion, and chop parsley.

Drain pasta and rinse under cold water for 20-30 seconds.

In a large mixing bowl, combine warm pasta with the dressing, then fold in veggies and feta. Gently toss to combine.

Cover and refrigerate for at least 1 hour before serving.