Fill a large pot with water, add a pinch of salt, and bring it to a rolling boil. Cook the short pasta according to package instructions until al dente, about 8-10 minutes.

Drain the pasta in a colander and rinse under cold running water for 30 seconds to stop cooking. Shake off excess water and cool completely.

Chop the bell peppers, cucumbers, and cherry tomatoes into bite-sized pieces.

In a large mixing bowl, combine the cooled pasta with chopped vegetables and toss gently.

Add half the Italian dressing and season with salt and pepper. Toss to coat the pasta and veggies.

Cover and refrigerate for at least 3-4 hours, ideally overnight.

Before serving, stir the pasta salad, adjust the seasoning, and add more dressing if necessary.