Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a large mixing bowl, combine the olive oil, lemon juice, honey, and Italian seasoning. Season with salt and pepper, then whisk until blended.

Chop the cherry tomatoes, dice the cucumbers, and finely chop the red onion. Add them to the bowl with the dressing along with the olives.

Gently toss the vegetables in the dressing. Let it marinate for 5 minutes. Then add the cooled spaghetti and crumbled feta cheese.

Toss everything together until well combined. Taste and adjust seasoning if necessary.

Refrigerate for at least 30 minutes before serving to allow flavors to meld.