Begin by washing and preparing all your vegetables. Dice the red bell pepper into small pieces, slice the cucumber into half-moons, and halve the cherry tomatoes for a burst of flavor. Mince the red onion finely and chop the fresh parsley and basil. Set aside.

In a medium mixing bowl, whisk together 1/3 cup of olive oil, 5 tablespoons of red wine vinegar, and 1 tablespoon of Dijon mustard. Add in minced garlic cloves, and season generously with salt and pepper. Whisk until well combined.

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

In a large mixing bowl, combine the cooled rotini with the diced vegetables and herbs. Mix gently, ensuring each ingredient is well distributed.

Drizzle the prepared vinaigrette over the salad and toss gently to coat all ingredients evenly. Adjust seasoning if desired.