Bring a large pot of water to a rolling boil and add a generous pinch of salt. Add the pasta and cook per package directions until al dente. Drain and immediately rinse under cold water to stop cooking and cool the pasta. Shake well to remove excess water.

While the pasta cools, halve the cherry tomatoes, dice the cucumber and bell pepper, and finely dice the red onion. Slice the black olives if using. Put all vegetables into a large mixing bowl.

Add the cooled pasta to the bowl with the vegetables. Pour in the Italian dressing and toss gently until everything is evenly coated.

Taste the salad and season with salt and freshly cracked black pepper to your preference. Tear a few basil leaves or chop parsley and sprinkle on top for brightness.

Cover the bowl and chill for at least 30 minutes so flavors develop.