A refreshing and flavorful side dish perfect for summer gatherings, featuring vibrant colors, crunchy veggies, and zesty dressing.

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1. Boil the rotini pasta according to package instructions until al dente.

2. Rinse the cooked pasta under cold water to stop the cooking process.

3. In a large bowl, combine the cooked pasta, diced cucumber, halved grape tomatoes, chopped bell peppers, sliced black olives, and diced red onion.

4. Pour the Italian dressing over the pasta and vegetables, then toss gently to coat.

5. Season the salad with salt and black pepper to taste.

6. Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.

7. Serve chilled as a side dish or main course.

Pasta salad can be stored in the fridge for about 3 to 5 days.

For best results, keep the dressing separate if storing for more than a day to prevent sogginess.