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Cook the pasta according to package instructions. Drain and let it cool.
In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, black olives, and parsley.
In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, salt, and pepper.
Pour the dressing over the pasta salad and toss to combine.
Chill the salad in the refrigerator for at least 1 hour before serving.
Enjoy your vegan pasta salad!