Cook pasta according to package directions. Rinse under cold water. Drain thoroughly and place in a large bowl. Set aside.
Chop tomatoes coarsely. (Note: If using dry packed tomatoes, soak in hot water 1 minute; drain and pat dry) add tomatoes, peppers, onion and parsley to pasta.
Add all vinaigrette ingredients to a screw top jar. Shake well.
Toss pasta mixture with 1/4 cup (50 mL) vinaigrette. Add eggs and toss carefully. Cover tightly; refrigerate both salad and remaining vinaigrette at least 1 hour.
Just before serving, add cherry tomatoes to salad and toss salad with remaining vinaigrette. Adjust seasoning to taste.