Cook the pasta in a large pot of salted boiling water until al dente, approximately 8-10 minutes. Drain and rinse under cold water to stop cooking.

Chop the fresh vegetables: halve the cherry tomatoes, dice the cucumber and red bell pepper, slice the red onion, and chop the parsley. Add to a large mixing bowl.

In a small bowl, whisk together Hellmann’s mayonnaise, Dijon mustard, lemon juice, honey, garlic powder, paprika, salt, and black pepper until smooth.

Add the cooled pasta to the mixing bowl with the chopped vegetables. Gently fold to combine, then drizzle the dressing over and toss until evenly coated.

Garnish with chopped parsley. Serve immediately or chill in the fridge for at least 30 minutes before serving for enhanced flavors.