Colorful summer vegetables are tossed with pasta and the easiest Italian dressing for a fresh side dish that's perfect for gatherings.
Prepare the pasta according to the directions on the package. Drain and rinse with cool water.
Meanwhile, while the pasta is cooking, thinly slice the red onion. Cut the rest of the vegetables into bite sized pieces.
In a large bowl, combine the zesty Italian dressing mix, red wine vinegar, olive oil, sugar, and salt. Add the pasta and the vegetables and stir well to combine. Refrigerate until completely chilled or overnight. Stir in the black and green olives just before serving.