Bring a large pot of salted water to a boil over high heat. Once boiling, add the rotini pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta in a colander and rinse under cold water to stop the cooking process and help it cool quickly.

While the pasta is cooling, chop the cherry tomatoes, cucumber, red onion, bell pepper, and olives into bite-sized pieces. Gather all the diced vegetables in a large mixing bowl.

Once the pasta is completely cooled, add it to the bowl with the chopped vegetables. Grate or dice the sharp cheddar cheese and sprinkle it over the mixture. Gently fold the ingredients together until evenly mixed.

Drizzle Italian salad dressing over the pasta and vegetable mixture. Toss everything together until each ingredient is well coated in dressing.

Sprinkle salt and pepper over the salad, adjusting the seasoning to your preference. Mix well to ensure that every bite is perfectly seasoned.

Cover the mixing bowl tightly with plastic wrap or transfer the salad into an airtight container. Refrigerate the salad for at least 30 minutes to allow the flavors to meld.

Before serving, give the salad a gentle toss to redistribute the dressing and flavors. Serve in a large bowl or individual jars, garnished with fresh parsley.