Bring a large pot of salted water to a boil. Add the rotini pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water.

In a large mixing bowl, combine the cooled rotini pasta, halved cherry tomatoes, diced bell peppers, sliced black olives, cubed mozzarella cheese, and diced red onion. Gently mix.

Pour the Italian dressing over the salad mixture, toss to coat evenly, and add salt and pepper to taste.

Fold in chopped fresh parsley for added flavor and visual appeal.

Cover the bowl and refrigerate for at least 1 hour before serving to allow flavors to meld.

Serve chilled or at room temperature.