Begin by filling a large pot with water and bringing it to a rolling boil. Add the tri-color rotini pasta and cook according to the package instructions, usually around 8-10 minutes, until it's al dente.

Once cooked, drain the pasta in a colander and then rinse it thoroughly under cold running water to cool it quickly.

In a large mixing bowl, combine the cooled pasta with your colorful veggies: halved grape tomatoes, diced English cucumber, chopped broccoli florets, yellow bell pepper, sliced olives, thinly sliced baby carrots, and chopped red onion. Toss gently.

Next, pour the bottled Italian salad dressing over the pasta and veggies. Toss the mixture until all ingredients are well-coated.

Cover the mixing bowl with plastic wrap or a lid and place it in the refrigerator for at least 30 minutes to allow the flavors to meld.

When ready to serve, take the salad out of the fridge and give it a gentle toss. Serve it cold.