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

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

In a small bowl, whisk together olive oil, red wine vinegar, dijon mustard, minced garlic, salt, and pepper until well combined.

Pour the dressing over the pasta salad and toss gently to combine. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.