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

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

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

Add the cooled pasta to the vegetable mixture and pour the dressing over. Toss to combine.

Garnish with grated parmesan cheese and fresh basil before serving.