Bring a large pot of salted water to a boil. Toss in elbow macaroni and cook according to package instructions, about 8-10 minutes, until al dente.

Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process.

Chop cherry tomatoes, cucumbers, bell peppers, and other vegetables into bite-sized pieces.

In a large bowl, combine the cooled pasta with the chopped vegetables, sliced olives, and shredded carrots.

Drizzle the Italian dressing over the salad and gently toss to combine.

Season with salt and pepper as needed, and add fresh herbs for garnish.

For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.