Begin by bringing a large pot of salted water to a rolling boil. Add the rotini pasta and cook for 8–10 minutes, or until al dente. Drain well and rinse under cold running water.

In a medium-sized mixing bowl, combine mayonnaise, apple cider vinegar, honey, salt, and pepper. Whisk these ingredients together until smooth and creamy.

As the pasta cools, chop the vegetables: dice a green bell pepper, chop celery, finely dice an onion, and halve cherry tomatoes. If using hard-boiled eggs, peel and chop them as well.

In a large mixing bowl, gently fold the cooled pasta into the dressing, ensuring every piece is well-coated. Add the chopped vegetables and hard-boiled eggs, mixing lightly.

Cover the bowl tightly and refrigerate the salad for at least 1 hour to allow flavors to meld.

Before serving, give the salad a gentle stir and garnish with freshly chopped parsley or additional vegetables.