Boil salted water and cook rotini pasta according to package directions until al dente.

Drain pasta and rinse under cold water to stop the cooking process and cool the noodles.

In a large bowl, combine the cooled pasta, cherry tomatoes, cucumbers, black olives, red onion, green bell pepper, and feta cheese.

Pour the Italian vinaigrette over the salad ingredients and toss gently to coat evenly.

Season with salt, black pepper, and fresh parsley, then chill in the refrigerator for at least one hour before serving.