Begin by boiling a large pot of salted water over high heat. Add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop cooking.

While the pasta cools, chop the cucumbers, halve the cherry tomatoes, slice the olives, and finely chop the parsley.

In a large mixing bowl, combine the cooled rotini pasta with cucumbers, cherry tomatoes, olives, and parsley. Drizzle in the Italian dressing and toss gently until evenly coated.

Taste and adjust seasoning with salt and freshly cracked black pepper. Add more dressing if desired.

Scoop the pasta salad mixture into individual cups, focusing on a balance of pasta and veggies.

Cover the cups with plastic wrap and refrigerate for at least 30 minutes before serving.