Begin by bringing a large pot of salted water to a rolling boil. Add one pound of farfalle pasta and cook according to package directions, about 10-12 minutes, until al dente. Once done, drain the pasta and rinse it under cool water.

While the pasta is cooking, wash and chop the fresh vegetables. Slice the red onion thinly, and chop the yellow squash, cucumber, red bell pepper, broccoli, and cauliflower into bite-sized pieces.

In a separate bowl, whisk together the zesty Italian dressing mix, red wine vinegar, olive oil, sugar, and salt until smooth.

Add the cooled pasta and chopped vegetables to the bowl with the dressing. Gently stir everything together.

Cover the bowl tightly with plastic wrap or a lid and refrigerate the salad for at least 30 minutes.

Just before serving, fold in the black olives and stuffed green olives to maintain their texture.