In a large pot, bring salted water to a rolling boil. Add the rotini pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and let it rest before rinsing.

Rinse the drained pasta under cold water for about 1-2 minutes to stop the cooking process and cool it down.

Chop the cherry tomatoes, cucumber, bell pepper, red onion, and fresh parsley into bite-sized pieces.

In a small bowl, whisk together the olive oil, freshly squeezed lemon juice, salt, and pepper until well combined.

In a large mixing bowl, combine the cooled rotini pasta and the chopped vegetables. Pour the dressing over the top and toss gently.

Cover the mixing bowl and refrigerate the salad for at least 1 hour before serving.

Once chilled, stir the salad and adjust seasoning if necessary. Serve in a large bowl.