Cook pasta as directed on package and then set aside covered.
Heat oil in large saucepan over medium heat. Dice 1/3 of a red onion and add to pan; cook for 4-5 minutes, stirring occasionally.
Mince garlic, add to oil, and cook for 1 minute longer. Mix in oregano, salt, and tomato paste; cook for 1-2 minutes more.
Add crushed tomatoes and bring to a boil. Reduce heat to low and simmer 5-10 minutes, allowing sauce to thicken.
While sauce cooks, assemble the salad: Chop lettuce, halve tomatoes, slice remainder of onion, and place all into a large bowl. Whisk together vinegar, water, oil, Parmesan, honey, garlic powder, oregano, salt, and pepper. Add to salad and toss to coat evenly.
Serve sauce over pasta with salad and orange wedges on the side.