Bring a large pot of salted water to a boil. Add the tri-color rotini and cook according to package instructions until al dente. Drain and rinse under cold water to cool.

While the pasta is cooking, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and bell pepper, and slice the olives.

In a large mixing bowl, combine the cooked pasta, prepared vegetables, and Italian dressing. Toss gently to combine.

Add the chopped parsley and basil to the pasta salad. Toss again to evenly distribute the herbs.

Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld. Serve cold.