• Step 1: Cook the rotini pasta according to package instructions. Drain and rinse with cold water to cool completely.
• Step 2: In a large bowl, combine the cooked and cooled rotini, diced bell pepper, cucumber, red onion, cherry tomatoes, and black olives.
• Step 3: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, and a pinch of salt and pepper.
• Step 4: Pour the dressing over the pasta and vegetable mixture, and toss gently to coat everything evenly.
• Step 5: Stir in the chopped fresh basil and parsley, reserving a small amount for garnish if desired.
• Step 6: Cover the pasta salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.