Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente.

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

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

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

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

Pour the dressing over the salad and toss gently to combine. Adjust seasoning if necessary.

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