In a large pot, bring enough water to a rolling boil over high heat. Add a generous pinch of salt, then stir in 1 lb. of pasta. Cook until al dente, about 8-10 minutes, then drain and rinse briefly under cold water.

Chop and slice the fresh vegetables: halve 1 cup of cherry tomatoes, slice 1 yellow squash and 1 zucchini, and cut 1 large head of broccoli into florets. Dice ½ medium red onion and chop 2/3 cup of red bell pepper. Place all vegetables in a mixing bowl.

In a medium bowl, combine 2/3 cup of Italian dressing with ¼ cup of grated Parmesan, 2 tablespoons of parsley, and spices. Whisk until well blended.

Return the drained pasta to the large pot and toss with the prepared vegetables. Pour the dressing over and stir until everything is well combined.

Serve immediately or refrigerate for about 30 minutes to let flavors meld. Enjoy cold or at room temperature.