Whisk together olive oil, red wine vinegar, lemon juice, honey, and garlic in a medium bowl. Add oregano, salt, pepper, and red pepper flakes and mix well.

Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente, about 8 to 10 minutes.

While pasta cooks, slice cucumber, halve cherry tomatoes, and thinly slice red onion. Chop parsley.

Rinse cooked pasta under cold water for 20 to 30 seconds to cool and prevent stickiness.

In a large mixing bowl, combine warm pasta with dressing; toss to coat. Add cucumber, cherry tomatoes, red onion, olives, and parsley, mixing well.

Cover and refrigerate for at least one hour before serving to let flavors meld.