Cook the spaghetti according to package instructions. Drain and rinse under cold water to cool.

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

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

Add the cooled spaghetti to the vegetable mixture. Pour the dressing over the top and toss to combine.

Fold in the chopped basil and parsley.

Chill in the refrigerator for at least 30 minutes before serving. Enjoy your cold spaghetti salad!