Cook the pasta according to package directions until al dente, approximately 8–10 minutes, then drain and rinse under cold water.

Wash and chop vegetables: dice cucumber, halve cherry tomatoes, and chop bell peppers.

Slice black olives in half and combine with vegetables in a mixing bowl.

In a small bowl, whisk Italian dressing with a pinch of salt and pepper.

Transfer cooled pasta to the mixing bowl, pour dressing over, and toss to combine.

Garnish with Parmesan and basil before serving.