Begin by bringing a large pot of salted water to a boil. Add the rotini pasta and cook until al dente, about 8-10 minutes. Once cooked, drain and rinse under cold water.

Chop cucumbers into bite-sized chunks, halve the cherry tomatoes, slice the olives, and finely chop the parsley.

In a large mixing bowl, combine the cooled rotini pasta with the chopped ingredients. Drizzle Italian dressing over the top and stir gently to mix.

Taste your mixed salad and adjust with salt, black pepper, or more dressing as needed.

Using a spoon, fill small cups with the salad mixture, evenly distributing the ingredients for a beautiful presentation.

Cover the cups and refrigerate for at least 30 minutes before serving.