Start by bringing a large pot of salted water to a rolling boil over medium-high heat. Once boiling, add the rotini pasta and cook it according to package instructions until al dente, typically around 8-10 minutes. Drain and rinse under cold water.

While the pasta cools, chop the cherry tomatoes, cucumber, red onion, and bell pepper into bite-sized pieces.

In a large mixing bowl, combine the cooled pasta with the diced vegetables, including black olives and bell pepper. Add in the cheddar cheese cubes, ensuring even distribution.

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

Adjust seasoning with salt and pepper as desired. Top the salad with fresh chopped parsley before serving.

Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled.