Vegan Pasta salad

Ingredients:
8 ounces of pasta (your choice of shape)
1 cup of cherry tomatoes, halved
1/2 cup of diced cucumber
1/2 cup of sliced black olives
1/2 cup of chopped red onion
1/2 cup of chopped bell pepper
1/4 cup of chopped fresh parsley
1/4 cup of chopped fresh basil
1/4 cup of olive oil
2 tablespoons of red wine vinegar
1 tablespoon of Dijon mustard
1 clove of garlic, minced
Salt and pepper to taste
Instructions:
Cook the pasta according to package instructions until al dente. Drain and rinse with cold water.
In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, black olives, red onion, bell pepper, parsley, and basil.
In a separate small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
Pour the dressing over the pasta salad and toss to coat evenly.
Refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld together.