Boil the pasta in a large pot of water according to package instructions until al dente, about 8-10 minutes. Drain and set aside to cool.

Chop the cherry tomatoes, yellow squash, zucchini, broccoli, red onion, and red bell peppers into bite-sized pieces.

In a mixing bowl, whisk together Italian dressing, parmesan, parsley, garlic powder, paprika, salt, and pepper until smooth.

Combine cooled pasta and chopped vegetables in the pot, pour dressing over top, and gently fold to mix.

Serve immediately or refrigerate for about 30 minutes to enhance flavors.