Bring a large pot of salted water to a boil. Add the bow tie pasta and cook for 10-12 minutes until al dente. Drain and let steam escape.

Rinse the pasta under cold water to cool it down. Gently toss to prevent clumping, then transfer to a large mixing bowl.

Chop the cherry tomatoes, cucumber, bell pepper, red onion, and black olives into bite-sized pieces. Halve the mozzarella balls, if using.

In the mixing bowl with the pasta, add the chopped vegetables, mozzarella, and parsley. Gently toss together.

Drizzle the Italian dressing over the salad and toss to coat evenly. Season with salt and pepper to taste.

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