Fill a large pot with water, add a pinch of salt, and bring it to a boil. Add 8 oz of bowtie pasta and cook for 10 minutes, stirring occasionally, until al dente. Drain and rinse under cold water.

In a large mixing bowl, combine 1/3 cup of extra virgin olive oil, 2 tbsp of red wine vinegar, 1 tsp of Italian seasoning, 1/4 tsp of garlic powder, 1/4 tsp of salt, 1/8 tsp of black pepper, and 1 tsp of honey if using. Whisk until well-blended.

Chop cherry tomatoes, diced cucumber, diced bell pepper, and red onion. Add to the dressing along with sliced olives. Stir gently to combine.

Add the cooled bowtie pasta to the mixing bowl with the veggies and dressing. Sprinkle in 1/4 cup of grated Parmesan cheese and gently toss until coated.

Cover with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes. Stir before serving.