To make the dressing, whisk together olive oil, red wine vinegar, honey, Dijon mustard, basil, oregano, parsley, garlic powder, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper).
In a large pot, bring 4 quarts of water and 1 tablespoon salt to a boil. Add pasta and cook until tender, about 8 to 10 minutes. Drain well, rinse with cold water, and drain again.
In a large bowl, add the cooled pasta, broccoli, bell peppers, red onion, and Parmesan cheese. Drizzle with salad dressing and toss to combine.
Broccoli: If you'd like to blanch the broccoli (optional), bring 2 quarts water and 1 tablespoon salt to boil. Add broccoli and cook until just tender and bright green, about 3 to 4 minutes. Drain and immediately plunge into an ice bath to stop the cooking.
Red onion: If you onion seems angry when you slice it (makes you cry), marinate it in the salad dressing for 5 minutes, or up to 30 minutes, before assembling the rest of the salad.
Yield: This recipe makes at least 12 (1-cup) servings.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Make ahead: The Italian salad dressing can be made up to 3 days in advance. Store covered in the refrigerator. The pasta can be cooked, drained, rinsed, and cooled up to 1 day in advance. The vegetables can be prepped the day before and stored separately in the refrigerator.
More mix-ins: Get creative with diced cucumbers, cubes of cheese, sliced salami, a can of olives, or your favorite fresh herbs.
Make the vinaigrette your own: Substitute balsamic vinegar for the red wine vinegar or add a pinch of red pepper flakes.