Start by bringing a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to the package instructions, generally around 8-10 minutes, until it reaches al dente.

After draining the cooked pasta in a colander, rinse it under cold water to halt the cooking process and cool it quickly.

In a large mixing bowl, toss together the halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced black olives, and chopped bell pepper.

Once the pasta is cool, add it to the bowl with the vegetables, then fold in the cubed sharp cheddar cheese. Gently mix everything until well combined.

Pour the Italian salad dressing over the combined salad, and toss until all ingredients are evenly coated.

Taste your salad and season with salt and pepper to your liking. Sprinkle chopped fresh parsley over the top for an extra touch of freshness.

Cover the bowl with plastic wrap or a lid, and refrigerate for at least 30 minutes.