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

Drain the pasta in a colander and rinse it under cold running water to stop the cooking process. Let it sit in the colander to ensure all excess water is drained away.

Chop the cherry tomatoes, cucumber, red onion, bell pepper, and slice the black olives into uniform bite-sized pieces. Set the ingredients aside in a large mixing bowl.

Add the cooled rotini pasta to the mixing bowl with the chopped vegetables. Then, gently mix in the sharp cheddar cheese.

Pour Italian salad dressing over the mixture and toss everything gently until all ingredients are thoroughly coated.

Sprinkle salt and pepper over the salad to enhance the flavors. Adjust seasoning if desired.

Chop fresh parsley and sprinkle it on top. Cover the bowl and refrigerate for at least 30 minutes before serving.