Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water.

In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, and parsley.

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper.

Add the cooked pasta to the vegetable mixture, pour the dressing over, and toss until well combined. Serve chilled or at room temperature.