Begin by bringing a large pot of salted water to a boil. Once boiling, add the rotini pasta and cook according to the package instructions until al dente, usually about 8–10 minutes. Drain the pasta and let it cool to room temperature.

While the pasta cools, halve the cherry tomatoes, dice the cucumber, and finely chop the red bell pepper and red onion.

In a medium mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, honey, garlic powder, paprika, salt, and pepper. Whisk until smooth.

In a large mixing bowl, combine the cooled rotini pasta with the prepared vegetables and optional cheese. Pour the dressing over and gently toss to coat.

Cover and refrigerate the salad for at least 30 minutes before serving. Garnish with fresh parsley before enjoying.