Begin by bringing a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to the package directions until al dente, usually around 8-10 minutes.

In a spacious mixing bowl, combine the cooled rotini pasta with red onion, cherry tomatoes, cucumber, black olives, green olives, and bell pepper.

In a small bowl, whisk together the Italian dressing, mayonnaise, and red wine vinegar until smooth and creamy.

Pour the prepared dressing over the pasta and vegetable mixture, stirring gently to coat every ingredient thoroughly.

Fold in the shredded mozzarella and grated parmesan cheese into the pasta salad, then season with salt and pepper to taste.

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