Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the bow tie pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain in a colander and rinse under cold water.

While the pasta cools, chop your cherry tomatoes, cucumber, bell peppers, and red onion into bite-sized pieces. Place all chopped vegetables into a large mixing bowl.

In a separate mixing bowl, whisk together the Italian salad dressing and grated Parmesan cheese until smooth and well combined.

Once the pasta is cooled, add it to the bowl with the chopped vegetables. Pour the dressing mixture over the pasta and veggies and toss gently until evenly coated.

Cover the salad with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes to allow flavors to meld.

After chilling, give the salad a gentle toss to redistribute the dressing. Serve cold, perfect for a side dish or light main course.