Bring a large pot of salted water to a rolling boil. Add the tri-colored pasta spirals and cook according to package instructions, typically about 8-10 minutes, until al dente.

Drain the pasta in a colander, then rinse under cold water to cool.

Finely chop the red onion, broccoli florets, and bell peppers. Halve the multicolored cherry tomatoes.

In a small bowl, combine salad seasoning mix with Italian dressing and whisk until blended.

In a large mixing bowl, combine cooled pasta, vegetables, sliced olives, and drizzle with dressing. Toss until thoroughly coated.

Cover with plastic wrap or transfer to an airtight container and refrigerate for at least two hours before serving.