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, salt, black pepper, and Italian seasoning.

Add the cooled pasta and dressing to the vegetable mixture. Toss to combine. Stir in chopped parsley.

Chill in the refrigerator for at least 30 minutes before serving to enhance flavors.