Begin by boiling a large pot of salted water over high heat. Once boiling, add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes.

While the pasta cools, chop your fresh vegetables: dice the cucumber, halve the cherry tomatoes, and slice the red onion into thin crescents.

In a large mixing bowl, combine the cooled rotini pasta with the prepared vegetables: cherry tomatoes, cucumber, red onion, black olives, and bell pepper.

Pour a generous amount of Italian salad dressing over the pasta mixture and gently toss until well-coated.

Taste and season with salt and pepper as desired, adjusting to your preference.

Garnish with freshly chopped parsley, cover, and refrigerate for at least 30 minutes.

Serve in a large bowl or in individual portions, and enjoy!