Step 1: Boil the pasta in a large pot of salted water until al dente, according to package instructions.
Step 2: Drain the pasta and immediately rinse with cold water to stop the cooking and remove excess starch. Let it drain completely.
Step 3: In a small bowl or jar, whisk together the olive oil, red wine vinegar, dried oregano, honey, salt, and pepper until emulsified.
Step 4: In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, red onion, and olives.
Step 5: Pour the dressing over the salad and toss well to ensure everything is evenly coated.
Step 6: Gently fold in the crumbled feta cheese and fresh parsley.
Step 7: Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.