Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook for about 10 minutes, or until al dente. Drain in a colander to remove excess water.

Rinse the pasta under cold running water for several seconds, ensuring it cools down quickly. Spread the pasta out on a baking sheet to cool completely.

In a mixing bowl, combine the cooled pasta with cherry tomatoes, cucumber, red onion, black olives, and bell pepper. If using, cube the cheddar cheese and mix it in.

Drizzle the Italian salad dressing over the mixture and toss gently until everything is well coated.

Taste the salad and adjust flavor with salt and pepper. Sprinkle freshly chopped parsley on top.

Cover the bowl and place it in the refrigerator to chill for at least 30 minutes before serving.