Begin by bringing a large pot of salted water to a boil over high heat. Add the farfalle pasta and cook according to package directions for slightly over al dente. Drain and rinse under cool running water, then set aside to cool completely.

While the pasta is cooking, wash and prepare your vegetables. Thinly slice the red onion and chop the yellow squash, cucumber, red bell pepper, broccoli, and cauliflower into bite-sized pieces.

In a large mixing bowl, combine the zesty Italian dressing mix, red wine vinegar, olive oil, sugar, and salt. Whisk until well blended and smooth.

Add the cooled farfalle pasta and chopped vegetables into the bowl with the dressing. Gently stir the mixture until all ingredients are evenly coated with the dressing.

Cover the bowl with plastic wrap or transfer the salad to an airtight container and refrigerate for at least 2 hours, or overnight if possible.

Right before serving, stir in the black olives and stuffed green olives if desired.