Boil a large pot of water over high heat, add rotini or penne, and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

While the pasta cools, prepare the veggies: dice bell peppers, halve cherry tomatoes, slice red onion, and slice olives.

In a large mixing bowl, combine the cooled pasta, chopped vegetables, and olives, and fold everything together.

Drizzle Italian dressing over the mixture and toss gently to combine.

Cover and chill for at least 30 minutes, then serve as a refreshing side dish.