Fill a medium to large pot with water and add a generous amount of salt. Bring it to a rolling boil, about 8-10 minutes.

In a jar, combine 1 1/4 cups of Olive Garden dressing, 2 teaspoons of zesty Italian dressing mix, a pinch of salt, and freshly cracked pepper. Shake vigorously and chill.

Add the tricolor rotini pasta to boiling water and cook according to package instructions until al dente, about 8-10 minutes. Drain thoroughly.

Prepare vegetables by dicing the vine tomato, cucumber, and red onion into bite-sized pieces.

Combine the drained hot pasta with the freshly chopped vegetables and grated Parmesan cheese in a large mixing bowl.

Pour the chilled dressing over the pasta mixture and gently toss until evenly coated.

Cover the bowl with plastic wrap or a lid and refrigerate for at least one hour.

Before serving, give the salad a light toss and serve chilled.