Boil the Pasta: Fill a stockpot with water, add salt, and bring to a boil. Cook the farfalle pasta according to package directions for 8-10 minutes.

Cool the Pasta: Rinse the cooked pasta under cold running water for 20-30 seconds, then reserve it in its pot.

Sauté the Vegetables: Heat olive oil in a pan and sauté zucchini and broccoli for about 3 minutes.

Add More Flavor: Add bell peppers, cherry tomatoes, minced garlic, salt, and pepper; sauté for 4-5 minutes.

Incorporate Red Onion: Add red onion and sauté for one more minute.

Combine Ingredients: Add sautéed vegetables to cooled pasta, drizzle vinaigrette, and toss gently.

Chill and Serve: Serve immediately or chill in an airtight container for up to 5 days.