Step 1: Cook the pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta. Set aside in a large mixing bowl.
Step 2: While the pasta cooks, prepare your vegetables. Halve the cherry tomatoes, dice the cucumber and red bell pepper, and finely dice the red onion. If using, halve the black olives. Add all prepared vegetables, fresh parsley, and basil (if using) to the bowl with the cooled pasta.
Step 3: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, and dried oregano. Season generously with salt and freshly ground black pepper. Taste and adjust seasonings as needed.
Step 4: Pour the dressing over the pasta and vegetables. Toss gently until everything is well coated. If desired, stir in the grated Parmesan cheese.
Step 5: Cover the bowl and refrigerate for at least 1 hour, or preferably 2-4 hours, to allow the flavors to meld. Toss again before serving. This cold pasta salad is one of those easy pasta salad recipes cold simple that tastes even better the next day!