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 cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, black olives, and parsley.

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

Pour the dressing over the pasta salad and toss until everything is well coated. Adjust seasoning if necessary.

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