Boil a large pot of salted water over high heat. Add the tri-colored pasta spirals and cook according to the package instructions, usually around 8-10 minutes, until al dente. Drain and rinse under cold water for 30 seconds.

While the pasta cooks, finely chop the red onion and dice the red and yellow bell peppers. Halve the multicolored cherry tomatoes and measure out the broccoli florets.

In a small bowl, combine the Italian style salad dressing with the salad seasoning mix. Whisk until fully integrated and fragrant.

In a large mixing bowl, combine the cooled pasta and prepared vegetables. Pour the dressing mixture over and gently fold everything together.

Cover the bowl with a lid or plastic wrap and refrigerate for at least two hours before serving. Stir and add crunchy elements like nuts or seeds if desired.