Prepare a large pot of salted water and bring it to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

Wash and chop fresh vegetables. Slice cherry tomatoes, dice cucumbers, and chop bell peppers. Soak red onion slices in cold water for 10 minutes. Add all veggies to a large mixing bowl.

Whisk together olive oil, red wine vinegar, Dijon mustard, and minced garlic in a medium bowl. Season with salt and pepper, and add Italian herbs.

Combine the cooled pasta with the chopped vegetables in the large bowl. Add olives and grated Parmesan cheese, and mix gently.

Drizzle the dressing over the salad and toss to coat all ingredients evenly. Adjust seasoning as needed.

Cover and chill the salad in the refrigerator for about 30 minutes before serving. Serve cold or at room temperature, garnished with fresh herbs if desired.