Cook the pasta by boiling salted water, adding rotini for 8–10 minutes until al dente, then drain and rinse with cold water.

Prepare the vegetables by dicing cucumbers, halving cherry tomatoes, slicing olives, and chopping parsley.

Combine cooled pasta with vegetables in a large bowl and drizzle with dressing, tossing to coat evenly.

Adjust seasoning to taste with salt and pepper, adding extra dressing if needed.

Portion the salad into cups, ensuring a mix of all ingredients.

Chill the filled cups for at least 30 minutes before serving.