Cook the spaghetti 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 spaghetti to the vegetable mixture. Pour the dressing over the top and toss to combine.

Garnish with grated parmesan cheese and chopped basil before serving.