Bring a large pot of salted water to a boil.

Add the bow tie pasta and cook according to package instructions until al dente.

Once cooked, drain the pasta in a colander and rinse it under cold water.

While the pasta cools, chop the cherry tomatoes, cucumber, red onion, and bell pepper.

In a large mixing bowl, combine the cooled pasta with the chopped vegetables, olives, and mozzarella.

Pour the Italian dressing over the pasta salad.

Add salt and pepper to taste.

Cover the salad and refrigerate for at least 30 minutes before serving.