Begin by bringing a large pot of salted water to a boil over high heat. Add the rotini pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta in a colander and rinse it under cold running water to cool.

In a spacious mixing bowl, combine the cooled rotini pasta, Italian dressing, and grated Parmesan cheese. Stir the mixture thoroughly until the pasta is evenly coated.

Add the diced red and green bell peppers, sliced red onion, grated carrot, halved cherry tomatoes, and black olives into the bowl. Gently toss to ensure even distribution.

Carefully fold in the cubed mozzarella cheese into your salad, ensuring it integrates well without breaking apart.

Sprinkle the Italian seasoning over the salad, followed by salt and pepper to taste. Gently toss again to blend in the flavors.

Cover the bowl tightly with plastic wrap or transfer it to an airtight container and chill for at least 1 hour.

Just before serving, toss the salad lightly to refresh the ingredients and distribute any settled dressing. Finish by sprinkling freshly chopped parsley over the top.