Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and rinse under cold water to cool completely.

In a large mixing bowl, combine the cooled pasta, baby spinach, arugula, cherry tomatoes, cucumber, red onion, basil, and parsley.

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and black pepper until well combined.

Pour the dressing over the pasta and greens mixture. Toss gently until everything is evenly coated.

Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.