Begin by boiling a large pot of salted water over high heat. Once it reaches a rolling boil, add the tricolor spiral pasta and cook according to the package instructions until al dente, about 8–10 minutes. In the last two minutes of cooking, add the fresh broccoli florets to the pot.

After the pasta and broccoli are done cooking, carefully pour the contents of the pot into a colander to drain. Rinse under cold running water to stop the cooking process.

In a large mixing bowl, combine the cooled tricolor pasta and broccoli with halved grape tomatoes and pitted ripe olives. Sprinkle salt and pepper over the mixture and stir gently.

Drizzle the Italian salad dressing over the pasta salad mixture and toss until all ingredients are well coated.

Cover the bowl and place the tri-color pasta salad in the refrigerator. Let it chill for at least 30 minutes.