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

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

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. Serve chilled.