Cook the pasta according to package instructions until al dente. Drain and rinse under cold water.

In a large mixing bowl, combine the cooked 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 basil, parsley, and feta cheese. Toss gently and serve chilled or at room temperature.