Cook the whole wheat pasta according to package instructions. Drain and let cool.

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

In a small bowl, whisk together the olive oil, lemon juice, dijon mustard, minced garlic, salt, and black pepper.

Add the cooled pasta to the vegetable mixture, pour the dressing over, and toss to combine. Add chopped parsley and basil, and mix well.

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