Combine all vinaigrette ingredients into a small mason jar. Shake until incorporated and set aside.
Cook pasta according to package instructions.
While pasta is cooking, clean and prepare all veggies. Once pasta is done cooking, drain in a colander and run cold water to cool pasta down. Place pasta in a large bowl and stir with 1/4 cup of the vinaigrette. Sprinkle pasta with 1 TB of the seasoning and stir.
Layer the salad in this order, making sure to drizzle 1 tsp of the vinaigrette over each layer.
Peppers, pasta, peas, pasta, cucumbers, pasta, tomatoes, pasta, radishes and parsley. Sprinkle remaining 1 TB of seasoning evenly throughout veggie layers.
Let salad chill in the refrigerator for a few hours before serving. Stir salad when ready to serve or let guests dig into layers.
Store remaining vinaigrette for 3-4 days in fridge or serve as additional dressing on the side.