Cook pasta according to package directions in salted water in a large pot. Drain and rinse with cold water to cool it down, and set it aside.
While the pasta is cooking, prepare the vegetables. Cut the cucumber, and red onion into a small dice. Press the garlic, chop the parsley, and set aside.
In a small bowl or measuring cup, whisk together the oil, lemon juice, pressed garlic, salt, and black pepper until well combined.
Add all the veggies and parsley to the cooked and cooled pasta in a large bowl.
Pour the dressing over the salad.
Toss everything together until well coated in dressing, and set it in the fridge to chill for at least 30 minutes before serving to allow the flavors to meld together.
Serve cold as a healthy and delicious side dish or light meal.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.