Bring a large pot of salted water to a rolling boil over medium-high heat. Add 12 ounces of rotini pasta and cook until al dente, about 8-10 minutes. Drain and set aside to cool.

Rinse the pasta under cold running water for about 1-2 minutes to cool it quickly and maintain its texture.

In a large mixing bowl, combine the cooled pasta with cherry tomatoes, cucumber, red onion, black olives, bell pepper, and sharp cheddar cheese. Mix gently until evenly distributed.

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

Add salt and pepper to taste, then sprinkle with chopped parsley and toss gently again.

Cover tightly and refrigerate for at least 30 minutes before serving.