In a large pot, bring salted water to a rolling boil. Add the rotini pasta and cook for about 10 minutes until al dente. Drain and rinse under cold water.

In a mixing bowl, combine the cooled rotini pasta, cherry tomatoes, cucumber, red onion, black olives, bell pepper, and sharp cheddar cheese. Gently fold to combine.

Drizzle Italian salad dressing over the mixture and toss to coat evenly.

Add salt and pepper to taste, adjusting as needed.

Transfer to a serving bowl, sprinkle fresh parsley on top, cover, and chill in the refrigerator for at least 30 minutes.