Cook the pasta until al dente according to the package instructions. Reserve 1/2 cup of the cooking water, then drain the pasta.

Heat olive oil in a pan. Sauté minced garlic for 1 minute until fragrant.

In a large bowl, toss the cooked pasta with the garlic oil, cherry tomatoes, Kalamata olives, red onion, lemon zest, and lemon juice.

Mix in fresh basil, parsley, salt, pepper, and reserved pasta water as needed to loosen the mixture.

Sprinkle the pasta with grated Parmesan cheese and serve warm or at room temperature.