Cook the Pasta:

• Bring a large pot of salted water to a boil. Add the tri-colored pasta and cook according to the package instructions, until al dente. Avoid overcooking to maintain the pasta’s texture.

Cool the Pasta:

• Once cooked, drain the pasta in a colander. Rinse the pasta under cold running water to stop the cooking process and cool it down quickly. This step is crucial for maintaining the pasta’s firm texture and ensuring it doesn’t become mushy in the salad.

Prepare the Vegetables:

• While the pasta is cooling, prepare the vegetables. Drain the sliced black olives, dice the cherry tomatoes, thinly slice the purple onion, and chop the cucumber. The combination of these vegetables not only adds a burst of color to the salad but also introduces a variety of textures and flavors.

Mix the Salad:

• In a large mixing bowl, combine the cooled pasta, drained black olives, diced cherry tomatoes, sliced purple onion, and chopped cucumber. Pour half a bottle of Olive Garden Italian dressing over the pasta and vegetables. The dressing’s herbs and spices will infuse the salad with a bold, Italian flavor.

Toss Well:

• Toss the ingredients together until everything is evenly coated with the dressing. This step ensures that each bite of the salad is flavorful.

Chill and Serve:

• Cover the bowl with plastic wrap and refrigerate the pasta salad for at least 1 hour before serving. This chilling time allows the flavors to meld together and the salad to be served cold, enhancing its refreshing qualities.

Serving Suggestions:

• Before serving, give the salad a quick stir to redistribute the dressing and ingredients. Taste and adjust the seasoning if necessary, adding more dressing if the salad seems dry. The pasta salad can be served as a side dish or a light main course, perfect for hot summer days.