Fill a large pot with water, adding a pinch of salt, and bring to a boil. Add the rotini pasta and cook for 8-10 minutes until al dente. Drain and rinse with cold water.

Wash and chop the cherry tomatoes, cucumber, red onion, and bell pepper into bite-sized pieces. Place in a large mixing bowl.

Add the cooled pasta to the bowl of chopped vegetables along with the black olives and sharp cheddar cheese. Gently toss until combined.

Drizzle the Italian salad dressing over the mixture and toss again until all ingredients are coated.

Adjust seasoning with salt and pepper. Garnish with freshly chopped parsley.

Cover and refrigerate for at least 30 minutes before serving.