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

While the pasta cools, take this time to prepare the vegetables. Dice the cucumbers into small cubes, halve the cherry tomatoes, and slice the olives. Finely chop a handful of fresh parsley.

In a large mixing bowl, combine the cooled rotini pasta, diced cucumbers, halved cherry tomatoes, sliced olives, and chopped parsley. Pour in a generous amount of Italian dressing and gently toss everything together until evenly coated.

Taste your pasta salad mixture and season it with salt and freshly cracked black pepper to your liking.

Grab small cups or bowls to assemble your salad cups. Fill each cup with a generous scoop of the pasta salad mixture.

Place the filled cups in the refrigerator and let them chill for at least 30 minutes before serving.