Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente.

Drain the spaghetti in a colander and rinse under cold water to cool.

While the spaghetti is cooking, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and bell pepper, and finely chop the red onion.

In a mixing bowl, whisk together olive oil, red wine vinegar, dijon mustard, minced garlic, salt, and black pepper until well combined.

In a large bowl, combine the cooled spaghetti, prepared vegetables, and dressing. Toss gently to combine.

Add chopped basil and parsley, and toss again to distribute evenly.

Serve immediately or refrigerate for 30 minutes to allow flavors to meld. Enjoy!