Begin by boiling a large pot of salted water. Add the rotini pasta and cook according to package instructions, usually about 8–10 minutes until it's al dente. Drain and rinse under cold running water.

Dice the cucumbers, halve the cherry tomatoes, slice the olives, and finely chop the parsley. Set aside.

In a large mixing bowl, combine the cooled rotini pasta with the chopped veggies. Drizzle in the Italian dressing and toss gently.

Taste and adjust flavors with salt, pepper, and more dressing if desired.

Layer the pasta salad into clear plastic cups for easy serving.

Cover and refrigerate for at least 30 minutes before serving.