Begin by bringing a large pot of lightly salted water to a rolling boil. Add the tri-color pasta and cook for 8-10 minutes, or until al dente. Drain and rinse under cold water to cool.

While the pasta is cooling, chop your vegetables: dice the cucumber, halve the grape tomatoes, and finely chop the red onion. Add these to a large mixing bowl.

Once the pasta is cooled, add it to the bowl with the vegetables along with the drained black olives and mozzarella pearls. Mix gently until evenly distributed.

Drizzle Italian dressing over the pasta and vegetable mixture. Toss everything gently to coat the pasta well with the dressing.

Cover the bowl with plastic wrap or a lid, and refrigerate for at least 1 hour, preferably 4 hours or overnight for the best flavor.

Before serving, sprinkle the salad with shredded parmesan cheese and give it a gentle toss. Transfer to a serving bowl and enjoy.