Step 1: Cook the pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta quickly. Set aside to cool completely.
Step 2: While the pasta cools, prepare the dressing. In a small bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, dried oregano, dried basil, garlic powder, salt, and black pepper until well combined and emulsified.
Step 3: In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced black olives, and cubed provolone cheese.
Step 4: Pour the dressing over the pasta and vegetable mixture. Toss gently but thoroughly until all the ingredients are evenly coated.
Step 5: Add the chopped fresh parsley and toss again.
Step 6: Cover the bowl and refrigerate the pasta salad for at least 1 hour, or preferably 2-4 hours, before serving. This allows the flavors to meld and deepen.
Step 7: Before serving, give the pasta salad another good toss. If it seems a little dry, you can add a splash more olive oil or red wine vinegar to refresh it. Taste and adjust seasonings if necessary. Enjoy!