Bring a large pot of salted water to a rolling boil and add spaghetti. Cook according to package instructions until al dente, then drain and rinse under cold water.

In a large bowl, combine olive oil, lemon juice, honey, and Italian seasoning. Whisk until well mixed, then adjust with salt and pepper.

Dice cherry tomatoes, chop cucumber, and add to the bowl with dressing. Toss in black and green olives. Let sit to meld flavors.

Once spaghetti is cooled, add to the vegetable mixture. Crumble in feta cheese and mix until coated.

Taste and adjust seasoning if needed, blending flavors gently.

Cover and chill in the refrigerator for at least 30 minutes before serving.