Cook the pasta: Boil it in salted water. Drain and rinse it with cold water to stop the cooking process and cool the pasta down.

Prep the vegetables: While the pasta cools, chop your veggies. Dice the cucumbers, chop the bell peppers, halve the cherry tomatoes, and slice the olives.

Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper until well combined.

Mix it up: In a large mixing bowl, combine the cooled pasta, vegetables, and cheese. Pour the dressing over the salad and toss the whole thing lightly to coat.

Serve or store: The pasta salad is ready to serve immediately, or it can be stored in the fridge for a few hours to allow the flavors to meld.