Boil a large pot of salted water and cook rotini pasta according to package instructions until al dente.

Drain the pasta and rinse immediately under cold running water to stop the cooking process.

In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, olives, mozzarella pearls, salami, and bell pepper.

Pour the Italian vinaigrette over the ingredients and toss thoroughly to ensure even coating.

Fold in the grated Parmesan cheese and chopped parsley.

Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld before serving.