Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely.

In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, black olives, red bell pepper, yellow bell pepper, red onion, mozzarella cheese, and parsley.

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

Season the salad with salt and black pepper to taste, then sprinkle grated Parmesan cheese on top.

Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

Serve chilled and enjoy!