Fill a large stockpot with water and add a pinch of salt. Bring to a boil, then add farfalle pasta. Cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse with cold water to stop cooking. Set aside in a large mixing bowl.

In a skillet over medium-high heat, add a splash of olive oil. Add diced zucchini and broccoli, sauté for 3 minutes. Add sliced bell peppers, halved cherry tomatoes, minced garlic, salt, and pepper, cooking for another 4-5 minutes until vibrant and tender. Stir in chopped red onion and cook for 1 more minute.

Pour sautéed veggies into the bowl with cooked pasta. Drizzle with vinaigrette and toss gently until everything is evenly coated.

Serve immediately or let it cool for about 20 minutes. For storage, put it in an airtight container and refrigerate. Keeps for up to 5 days.