In a large Dutch oven, bring salted water to a boil. Add 8 ounces of tri-color spiral pasta and cook according to package instructions, about 8–10 minutes. Two minutes before the pasta is done, toss in the fresh broccoli florets. Drain and rinse under cold water.

In a spacious mixing bowl, combine the cooled tri-color pasta and broccoli with 1 cup of halved grape tomatoes and 0.5 cup of pitted ripe olives. Season with salt and pepper to taste. Toss gently to combine.

Drizzle 0.75 cup of creamy Italian salad dressing over the pasta mixture. Toss to mix well.

Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld.

Before serving, give the salad a gentle toss and adjust seasoning if necessary. Serve in bowls or on a platter.