1. Bring a large pot of salted water to boil and cook angel hair pasta until al dente. Drain and rinse under cold water.

2. While pasta cooks, prepare vegetables: halve cherry tomatoes, dice cucumber, slice red onion, chop basil and parsley.

3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.

4. Toss cooled pasta with dressing in a large bowl, then gently fold in prepared vegetables and herbs.

5. Chill the salad in the refrigerator for 15–20 minutes before serving.