Bring a large pot of salted water to a boil. Cook 16 oz of fusilli pasta according to package directions until al dente.

Drain the pasta and rinse under cold water to stop the cooking process. Transfer to a large mixing bowl.

Add 1 cup halved cherry tomatoes, 1 cup diced cucumber, 1/2 cup thinly sliced red onion, and 1/2 cup sliced black olives to the bowl.

Pour 1 cup of creamy Italian dressing over the pasta and vegetables. Add 1/2 cup grated Parmesan cheese and 1/4 cup chopped fresh parsley.

Toss everything together until well coated. Cover and chill in the refrigerator for at least 1 hour before serving.