Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente (usually 8-10 minutes).
Drain the cooked pasta in a colander and rinse immediately under cold water, tossing gently to cool completely and stop the cooking process.
Allow the spaghetti to drain thoroughly, tossing occasionally to release excess water.
In a large mixing bowl, combine the cooled spaghetti, cherry tomatoes, cucumber, red bell pepper, red onion, and black olives.
In a separate small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper until well emulsified.
Pour the prepared dressing over the pasta salad mixture and toss gently but thoroughly to ensure everything is evenly coated.
Sprinkle the chopped fresh cilantro over the top and fold in gently.
Cover the bowl and refrigerate for at least 30 minutes (or up to 4 hours) to allow the flavors to meld together.
Before serving, toss the salad again and adjust seasoning if needed with additional salt and pepper to taste.
