In a large stockpot, bring salted water to a rolling boil. Add the farfalle pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water for about 30 seconds.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sauté diced zucchini and broccoli for 3 minutes. Add bell peppers, minced garlic, salt, and pepper, cooking for an additional 4-5 minutes. Add red onion and cook for 1 more minute.

In a large mixing bowl, combine the cooked pasta with the sautéed vegetable mixture. Stir gently to ensure even distribution.

Drizzle vinaigrette over the pasta and vegetable mixture. Toss together gently for 1-2 minutes, ensuring each piece is well-coated.

Serve the salad fresh or store in an airtight container in the refrigerator for up to 5 days. Add cherry tomatoes just before serving.