Fill a large pot with water and bring it to a full, rolling boil. Add 1 tablespoon of salt to the water before the pasta goes in.

Once the water boils and the salt dissolves, add the dry pasta and cook according to the package directions until al dente.

Drain the pasta immediately and run cold water over it for 20 to 30 seconds to stop the cooking process.

Dice the English cucumber into 1/2-inch pieces, halve the cherry tomatoes, and slice the kalamata olives if whole. Thinly slice the red onion.

Soak the red onion slices in cold water for 5 minutes if they are too sharp, then drain and pat dry.

In a small bowl or jar, whisk together the olive oil, red wine vinegar, fresh lemon juice, dried oregano, honey, minced garlic, salt, black pepper, and red pepper flakes until fully combined.

Taste the dressing and adjust as necessary before adding to the salad.

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

Pour about two-thirds of the vinaigrette over the salad and toss gently.

Taste the salad before adding the remaining dressing and adjust as needed.

If time permits, chill the salad for 30 minutes before serving to allow flavors to meld.

Right before serving, garnish with extra crumbled feta and a crack of black pepper.