In a large pot, bring salted water to a rolling boil. Add rotini pasta and cook for about 10 minutes, or until al dente, stirring occasionally.

Once cooked, drain the pasta in a colander and rinse it under cold water to cool it down.

In a spacious mixing bowl, combine the cooled rotini pasta with halved cherry tomatoes, diced cucumber, sliced red onion, black olives, chopped bell pepper, and shredded sharp cheddar cheese.

Drizzle your favorite Italian salad dressing over the combined ingredients and toss everything together until evenly coated.

Taste the California Pasta Salad and adjust the seasoning with salt and black pepper to your preference.

Cover the bowl and chill in the refrigerator for at least 30 minutes.

Before serving, give the pasta salad a good mix and garnish with freshly chopped parsley.