Bring a large pot of salted water to a rolling boil. Add bow tie pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

Chop cherry tomatoes, cucumber, bell peppers, red onion, and black olives into bite-sized pieces. Set aside in a mixing bowl.

In a small bowl, whisk together Italian salad dressing and grated Parmesan cheese until smooth.

Combine the cooled pasta with the chopped vegetables and pour the dressing over. Toss gently to coat evenly.

Refrigerate for at least 30 minutes before serving to meld flavors. Toss again before serving.