Bring a large pot of salted water to a boil over high heat. Add the rotini pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta thoroughly and rinse it under cold water to stop the cooking process.

Dice the cucumbers into small, bite-sized pieces. Halve the cherry tomatoes and slice the olives. Finely chop the parsley.

In a large mixing bowl, combine the cooled rotini pasta with the chopped cucumbers, cherry tomatoes, olives, and parsley. Drizzle the Italian dressing over the ingredients and gently toss until everything is evenly coated.

Taste and adjust the seasoning with salt and pepper as needed.

Fill clear plastic or glass cups with portions of the pasta salad mixture, creating a colorful layer of ingredients.

Refrigerate the filled cups for at least 30 minutes to allow the flavors to meld. Serve cold.