Begin by bringing a large pot of salted water to a boil. Add rotini pasta and cook according to package instructions until al dente, approximately 8-10 minutes. Drain the pasta, rinse it under cold water to stop the cooking process.

In a large mixing bowl, combine the cooled rotini pasta with diced red onion, halved cherry tomatoes, diced cucumber, sliced black and green olives, and diced bell pepper. Mix well.

In a separate bowl, whisk together Italian dressing, mayonnaise, and red wine vinegar until smooth. Taste and adjust with salt and pepper.

Pour the dressing mixture over the pasta salad. Gently toss until everything is well coated.

Fold in shredded mozzarella and grated parmesan cheese, mixing just until incorporated.

Cover and refrigerate for a minimum of 30 minutes to allow flavors to meld.

After chilling, give the salad a gentle stir, adjust seasoning if needed, and serve.