Cook the pasta according to package instructions. Drain and rinse under cold water to cool.

In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, and red onion.

In a small bowl, whisk together olive oil, red wine vinegar, dijon mustard, minced garlic, salt, and black pepper.

Pour the dressing over the pasta salad and toss to combine. Add chopped parsley and basil, and mix well.

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