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

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

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

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

Add the cooled pasta to the bowl with the vegetables. Pour the dressing over the top and toss to combine.

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

Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Serve chilled and enjoy!