Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta in a colander and let it cool slightly.

While the pasta cooks, grab a cutting board and knife to chop your vegetables. Start with the cucumber, then halve the grape tomatoes and chop the carrots, followed by slicing the red onion and yellow bell pepper.

In a large mixing bowl, combine the cooked rotini with the prepared vegetables. Add in the grated Parmesan and cubed mozzarella, ensuring the cheeses are distributed evenly throughout the salad.

Drizzle the zesty Italian dressing over the pasta and vegetables, followed by adding the McCormick Salad Supreme Seasoning. Gently toss until all ingredients are well-coated.

If you have time, refrigerate the tossed salad in a covered bowl for about 30 minutes to 1 hour for the flavors to marry. If in a hurry, serve it immediately.