Bring a large pot of water to a boil and cook the pasta to al dente. Be sure not to overcook so the pasta doesn't become soggy once dressed.
2. While the pasta cooks, small dice the cucumber, bell pepper, zucchini and red onion. Cut the black olives and cherry tomatoes in half lengthwise. Place all the chopped produce into a large bowl.
3. Measure out the ingredients for the dressing. I like to do this in a large glass measuring cup. Whisk to combine. If making extra to use as salad dressing, place the excess in a mason jar and store in the fridge.
4. Once the pasta is done, drain it and add to the bowl of veggies.
5. Pour the dressing over the pasta and veggies, then toss to coat. Enjoy right away or store covered in the refrigerator for up to 5 days.