Cook pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and rinse under cold water to cool.

In a large bowl, combine the cooled pasta, diced cucumber, halved cherry tomatoes, sliced kalamata olives, crumbled feta cheese, and thinly sliced red onion.

In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, dried oregano, honey, minced garlic, black pepper, salt, and a pinch of red pepper flakes to create the dressing.

Pour the dressing over the pasta mixture and toss until everything is well coated.

Chill the pasta salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.