Cook pasta: Cook the pasta according to package directions until al dente. Drain and rinse with cold water to cool.

Combine vegetables: In a large bowl, combine the red onion, green bell pepper, celery, cucumber, parsley, and dill.

Make dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, salt, and pepper.

Combine ingredients: Toss the cooked pasta with the vegetables and dressing until well coated.

Refrigerate: Refrigerate the pasta salad for at least 1 hour, or overnight, to allow the flavors to meld.

Serve: Serve chilled, as a side dish or main course.

Tips:

For a spicier pasta salad, add a pinch of red pepper flakes or a dash of hot sauce to the dressing.

You can add other vegetables to your pasta salad, such as tomatoes, mushrooms, or olives.

For a protein-packed pasta salad, add grilled chicken, shrimp, or tofu.

Serve the pasta salad with grilled bread or crackers.

Enjoy Sharon's fresh and flavorful pasta salad!