Bring a large pot of water to a boil and add 1 tablespoon of salt.

Cook the rotini according to the package directions until al dente, usually 9 to 11 minutes.

Drain the pasta and rinse under cold water until it stops steaming, to keep it from clumping.

Transfer the cooled pasta to the largest bowl available and add the tomatoes, cucumber, bell pepper, red onion, olives and mozzarella pearls.

Pour the Italian dressing over the top and toss everything until evenly coated.

Sprinkle in the parmesan and parsley, then season with salt and pepper to taste.

Cover and refrigerate for at least 1 hour, until the pasta has absorbed the dressing and tastes seasoned all the way through.

Give the salad one more toss and taste for seasoning right before setting it out, since pasta always drinks up a little more dressing as it sits.