Prepare the Pasta: Fill a large pot with salted water and bring it to a rolling boil. Add the pasta and cook it according to the instructions on the package until it reaches an al dente texture. Once done, drain the pasta and rinse it under cold water to halt the cooking. Transfer it to a spacious mixing bowl and set aside.

Prepare the Vegetables: While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, slice the yellow squash and zucchini, and cut the broccoli into bite-sized florets. Dice or slice the red onion and red bell peppers. If using roasted red peppers, make sure to drain and dice them. Drain the can of sliced black olives as well.

Blanch the Broccoli: For a more tender broccoli texture, bring a small pot of water to a boil. Add the broccoli florets and blanch for 1-2 minutes, then immediately transfer them to a bowl of ice water to stop the cooking process. Drain and add to the pasta.

Combine the Salad: In the large mixing bowl with the cooked and cooled pasta, add the cherry tomatoes, yellow squash, zucchini, broccoli, red onion, red bell peppers, and black olives.

Add the Dressing and Seasonings: Pour the Italian dressing over the pasta and vegetables. Add the grated Parmesan cheese, minced parsley, garlic powder, paprika, kosher sea salt, and freshly ground black pepper. Toss everything together gently until the ingredients are well combined and evenly coated with the dressing.

Chill and Serve: Cover the bowl with plastic wrap and refrigerate the pasta salad for at least 1 hour before serving to allow the flavors to meld. Before serving, taste and adjust the seasoning if necessary.

Garnish and Enjoy: Just before serving, give the salad a final toss. You can garnish with additional Parmesan cheese and fresh parsley if desired. Serve chilled and enjoy this refreshing summer delight!