Boil a large pot of salted water. Add the whole wheat and tri-color pasta, cooking until al dente, about 8-10 minutes. Drain and rinse under cold water.

Chop green bell peppers, roasted red peppers, grape tomatoes, and red onion into bite-sized pieces.

Combine cooled pasta and chopped veggies in a bowl. Add olives and toss gently.

Prepare the Italian dressing by whisking ingredients together or shaking if store-bought.

Drizzle dressing over salad and toss to coat ingredients evenly.

Cover the salad and let it rest in the refrigerator for at least 15 minutes before serving.