Making this delicious Rainbow Pasta Salad is simple when you follow these easy steps:

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the tri-color rotini or penne and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
2. Chop the Vegetables: While the pasta is cooking, chop the cherry tomatoes, cucumber, bell peppers, and red onion. If using frozen corn, thaw it beforehand.
3. Blanch the Broccoli: In a small pot, bring water to a boil and add the broccoli florets. Blanch for about 2 minutes, then transfer to an ice bath to stop cooking. Drain and set aside.
4. Combine Ingredients: In a large bowl, combine the cooled pasta, chopped vegetables, corn, black olives (if using), and blanched broccoli.
5. Add Dressing: Pour the Italian dressing over the salad mixture. Toss gently until everything is well coated.
6. Season: Add salt and pepper to taste. Adjust the dressing according to your preference.
7. Chill (Optional): For best flavor, cover and refrigerate the salad for about 30 minutes before serving. This allows the ingredients to meld together beautifully.
8. Serve: When ready to serve, garnish with fresh parsley for an added touch of color and flavor.

By following these straightforward steps, you’ll have a vibrant and tasty Rainbow Pasta Salad in no time!