Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente, about 8-10 minutes.

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

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

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

In a large bowl, combine the cooked pasta, prepared vegetables, crumbled feta cheese, chopped parsley, and basil.

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

Chill in the refrigerator for at least 30 minutes before serving for the best flavor.

Serve cold or at room temperature.