Boil a large pot of salted water. Cook the tricolor fusilli according to package directions until al dente (about 8-10 minutes).

In the last 2 minutes of boiling, add the bite-sized broccoli florets to blanch them.

Drain the fusilli and broccoli, then rinse immediately under cold water to stop the cooking process and cool the ingredients.

In a large serving bowl, combine the cooled fusilli, blanched broccoli, halved cherry tomatoes, sliced black olives, diced bell peppers, and finely chopped red onion.

In a small bowl or jar, whisk together the olive oil, red wine vinegar, chopped parsley, chopped basil, salt, and black pepper to create the dressing.

Pour the herb dressing over the vegetable and noodle mixture. Toss well to combine and coat thoroughly.

Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld.