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

While the pasta is cooking, chop the cucumber, halve the cherry tomatoes, and finely chop the red onion and parsley.

In a mixing bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until well combined.

In a large bowl, combine the cooled pasta, chopped vegetables, and dressing. Toss until everything is evenly coated.

Chill the salad in the refrigerator for at least 30 minutes before serving. Enjoy!