Cook the pasta by boiling a large pot of salted water. Add farfalle pasta and cook until al dente, about 10-12 minutes. Drain and rinse under cold water.

Chop the vegetables: thinly slice the red onion and chop remaining vegetables into bite-sized pieces. Set aside in a mixing bowl.

Make the dressing by whisking together dressing mix, red wine vinegar, olive oil, sugar, and salt until combined.

Combine pasta and dressing, then add chopped vegetables. Stir gently until evenly coated.

Chill the salad in the refrigerator for at least 1 hour, preferably overnight.

Just before serving, stir in the black olives and stuffed green olives. Serve chilled.