Cook the rotini pasta in salted boiling water according to package instructions, about 8-10 minutes until al dente.

Drain and rinse cooked pasta under cold water, then shake excess water off and set aside to cool.

In a large bowl, combine cooled pasta, halved cherry tomatoes, diced cucumber, chopped red onion, sliced black olives, and chopped bell pepper.

Pour Italian dressing over the mixture and toss gently until well-coated.

Season with salt and pepper, then sprinkle with chopped parsley and give it one last toss.

Cover and refrigerate for at least 30 minutes to allow flavors to meld.