Begin by bringing a large pot of salted water to a rolling boil over high heat. Add your uncooked pasta of choice, cooking it according to package instructions until it reaches al dente texture, usually around 8-10 minutes. Stir occasionally to prevent sticking, and keep an eye on it to ensure it doesn’t overcook.

Once the pasta is ready, drain it in a colander and immediately rinse it under cool running water. This will stop the cooking process and help to cool it down quickly. Shake the colander to remove excess water, ensuring the pasta is thoroughly drained.

While the pasta is cooking, chop the bell peppers, mini cucumbers, small tomatoes, and red onion into bite-sized pieces. Place the chopped vegetables in a large mixing bowl.

In a clean jar, add the red wine vinegar, olive oil, Dijon mustard, minced garlic, freshly chopped parsley, dried oregano, and brown sugar. Secure the lid tightly and shake vigorously until combined.

Once the pasta has cooled, transfer it to the large bowl with the chopped vegetables. Drizzle the prepared dressing over the mixture and toss everything together gently.

Finally, season the salad with salt and pepper to enhance the flavors, mixing them thoroughly. Serve immediately or refrigerate for about 30 minutes to let the flavors meld beautifully.