Wash and prep the vegetables: dice the red bell pepper, quarter and slice the cucumber, and halve the cherry tomatoes. Mince the red onion and chop the parsley and basil. Place in a large mixing bowl.

In a small bowl, whisk together minced garlic, olive oil, red wine vinegar, and Dijon mustard. Season with salt and pepper to taste. Let sit for 5 minutes.

Bring a large pot of salted water to a boil. Add the rotini pasta and cook for about 8-10 minutes until al dente. Drain and rinse under cold water.

Transfer the cooled rotini to the mixing bowl with the veggies, add black olives and feta cheese, and toss gently.

Pour the vinaigrette over the salad and toss gently to coat everything evenly.

Taste and adjust seasoning as necessary. Serve or refrigerate for about 30 minutes before serving.