Cook the pasta in a large pot of salted water according to package directions until al dente, usually around 8-10 minutes. Drain and rinse under cold water.

While the pasta cools, wash and chop the cherry tomatoes, cucumber, red onion, and bell pepper into bite-sized pieces. If using olives, slice them in half.

Once the pasta is cooled, add it to a large mixing bowl with the fresh vegetables and gently mix.

Drizzle the Italian dressing over the mixture and toss everything until well-coated.

Season with salt and pepper according to preference. Optionally mix in or sprinkle fresh parsley on top.

Cover and chill in the refrigerator for at least 1 hour before serving.