In a large pot, bring salted water to a rolling boil over high heat. Add your chosen pasta and cook according to package directions until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a large skillet, heat a tablespoon of olive oil over medium heat until shimmering. Add zucchini and broccoli florets; sauté for about 3 minutes. Remove from skillet and keep warm.

In the same skillet, add more olive oil if necessary, then toss in bell peppers, diced tomatoes, minced garlic, salt, and pepper. Sauté for 4-5 minutes until vegetables are colorful and crunchy.

Add red onion and sauté for an additional minute until translucent but still crisp. Let the sautéed mixture cool slightly.

In a large bowl with the chilled pasta, gently mix in the sautéed vegetables. Drizzle with vinaigrette and toss until everything is coated.

Serve immediately or transfer to an airtight container for storage. Let the flavors meld for at least two hours before serving.