Bring a large pot of salted water to a boil. Cook the rotini for 10-12 minutes until al dente. Drain and rinse under cold water.

Wash and chop the cucumber, halve the grape tomatoes, chop the bell pepper and red onion. Add them to a large mixing bowl.

Combine the cooled rotini with the chopped vegetables in the mixing bowl. Drizzle with Italian dressing and add parsley. Toss gently to combine.

Season the salad with salt and black pepper. Stir in the crumbled feta cheese gently.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours before serving.