Begin by bringing a large pot of salted water to a vigorous boil. Add the rotini pasta and cook according to the package instructions until al dente, about 8–10 minutes. Once cooked, drain and rinse under cold water.

While the pasta cools, dice the cherry tomatoes, cucumber, and bell pepper, and finely slice the red onion. In a mixing bowl, combine these colorful ingredients with the black olives.

Once the pasta is cool, add it to the mixing bowl with the chopped vegetables. Gently fold the ingredients together.

Sprinkle sharp cheddar cheese into the bowl, followed by your choice of Italian dressing. Toss everything gently but thoroughly.

Taste your salad and season with salt and pepper. Finely chop fresh parsley and sprinkle over the salad.

Cover the bowl and chill in the refrigerator for at least 30 minutes before serving.