Boil a large pot of water and cook spaghetti according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a mixing bowl, whisk together olive oil, lemon juice, Italian seasoning, honey, salt, and pepper until fully blended.

Chop cherry tomatoes, cucumbers, red onion, and olives into bite-sized pieces and toss in the dressing. Allow to marinate for 5 minutes.

Add cooled spaghetti and crumbled feta to the bowl, tossing gently to combine all ingredients.

Taste and adjust seasoning with more salt, pepper, or lemon juice as needed. Let sit for a few minutes before serving.

Serve immediately or refrigerate in an airtight container. Best enjoyed within 4 days.