To make the Italian salad dressing, combine all ingredients in small bowl and whisk vigorously for good 5 minutes to blend. Season to taste with salt and pepper. You can prepare it a day ahead and cover and refrigerate it until use.
For Salad
Cook pasta as directed on package. Once cooked, drain and rinse in cold water. Then drizzle a tablespoon of olive oil and toss the pasta to coat.
Put diced bell peppers, olives and cherry tomatoes in a large bowl, add half of the dressing and half of the grated Parmesan. Toss them and check for seasoning. Add salt and pepper if needed.
Now add cooked pasta and toss lightly. Sprinkle with the remaining Parmesan cheese. Cover with a cling wrap and let it rest in fridge for at least couple of hours.
Sprinkle some more Parmesan if desired before serving. Enjoy!
Recipe by Flavor Quotient at https://www.flavorquotient.com/2016/08/italian-veggie-pasta-salad/