Cook the pasta in a large pot of salted boiling water according to package instructions until al dente, about 8-10 minutes. Drain and rinse with cold water.

In a medium bowl, combine the mayonnaise or Greek yogurt, Dijon mustard, and vinegar. Whisk until smooth and season with salt and pepper.

Chop fresh vegetables into bite-sized pieces while the pasta cools.

In a large mixing bowl, combine the cooled pasta, chopped vegetables, and grated Parmesan cheese. Gently mix together.

Pour the dressing over the pasta mixture and toss gently until well mixed.

Cover the salad and refrigerate for at least 30 minutes before serving.