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

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

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

Add the cooled spaghetti to the bowl of vegetables. Pour the dressing over the top and toss to combine.

Fold in the chopped basil and parsley. Serve chilled or at room temperature.