Begin by bringing a large pot of salted water to a rolling boil. Add your choice of rotini or penne pasta and cook for 8-10 minutes until al dente. Drain the pasta and rinse under cold water.

While the pasta is cooking, prepare the vibrant vegetables. Halve the cherry tomatoes, dice the cucumber, and finely chop the bell peppers and red onion.

In a large mixing bowl, combine the cooled pasta with the chopped vegetables. Gently toss the ingredients together to ensure even distribution.

Drizzle the Italian dressing over the pasta and vegetable mixture. Toss gently to coat each piece in the dressing.

Sprinkle freshly grated Parmesan cheese and finely chopped basil over the tossed salad. Mix again to incorporate these ingredients.

Cover the salad and refrigerate for at least 30 minutes before serving. Toss before enjoying.