Bring a large pot of salted water to a rolling boil. Add the bow tie pasta and cook according to package directions until al dente, typically about 8–10 minutes. Once done, drain the pasta in a colander and immediately rinse it under cold running water to stop the cooking process and cool it down.

While the pasta is cooling, wash and chop the vegetables. Dice the cucumber, and finely chop the red onion. Halve the cherry tomatoes and dice both the green and red bell peppers. In a large mixing bowl, combine all the prepared vegetables along with the drained black olives.

In a separate bowl, pour the tangy zesty Italian dressing. Add the grated Parmesan cheese and whisk them together until smooth and well combined.

In the bowl with your chopped veggies, add the cooled pasta. Pour the dressing mixture over the salad and gently toss everything together until each piece is coated in the zesty dressing.

Cover the assembled California Pasta Salad with plastic wrap or transfer it to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld together.