Cook the pasta:
Cook the pasta according to package instructions in salted water until al dente. Drain and rinse under cold water to stop cooking. Set aside.

Prepare the vegetables:
While the pasta is cooking, prepare the vegetables by chopping the cherry tomatoes, cucumber, bell pepper, red onion, olives, basil, and parsley. Place them in a large salad bowl.

Make the dressing:
In a small bowl or jar, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, honey (if using), salt, and pepper until well combined.

Assemble the salad:
Add the cooked and cooled pasta to the bowl with the vegetables. Pour the dressing over the salad and gently toss everything together until well coated.

Chill and serve:
Cover the salad bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour to allow the flavors to meld together

Serve:
Before serving, give the pasta salad a final toss. Taste and adjust seasoning if needed. Serve chilled or at room temperature. 

Tips:
You can customize this salad by adding other fresh vegetables such as diced zucchini, shredded carrots, or cherry peppers.