Bring a large pot of salted water to a rolling boil. Add the tri-color rotini pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water.

While pasta cools, wash and chop the veggies. Add the chopped grape tomatoes, cucumber, broccoli, yellow bell pepper, olives, baby carrots, and red onion to a large bowl.

Once the pasta is cooled, transfer it to the bowl with the vegetables and gently fold to combine.

Sprinkle the parmesan cheese over the salad, then add the Italian dressing and toss until everything is coated evenly.

Cover and chill in the refrigerator for at least 30 minutes before serving.

Just before serving, stir the salad and adjust the dressing or seasonings as needed.