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Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
While the pasta is cooking, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, red bell pepper, and yellow bell pepper, finely chop the red onion, and slice the black olives.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, dried oregano, minced garlic, salt, and pepper until well combined.
In a large bowl, combine the cooked and cooled pasta, cherry tomatoes, cucumber, red and yellow bell peppers, red onion, black olives, feta cheese, and chopped parsley.
Pour the dressing over the pasta salad and toss to coat evenly.
Cover the pasta salad and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled.