Prepare the dressing by whisking together extra-virgin olive oil, red wine vinegar, lemon juice, oregano, basil, garlic, honey and salt in a medium mixing bowl, set aside.
Cook pasta to al dente according to package instructions, then drain and place on a tray until cool.
Meanwhile add cucumber, tomatoes, onions, black olives, bell pepper and parsley to a large bowl.
Add cooled pasta to bowl, whisk dressing once more then pour over mixture in bowl. Toss then add in feta and toss again.
Thin mixture with up to 1/4 cup water. Chill up to 1 day if desired or serve right away.
*1/2 cup sliced kalamata olives may be subsituted
Recipe source: Cooking Classy
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