Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

Dice the cucumbers, halve the cherry tomatoes, and slice the olives. Chop the parsley.

In a large mixing bowl, combine the cooled pasta, cucumbers, tomatoes, olives, and parsley. Drizzle with dressing and toss gently.

Taste and adjust seasoning with salt and pepper as needed. Stir well.

Portion the salad into individual cups, ensuring even distribution.

Cover and refrigerate for at least 1-2 hours before serving.