Boil salted water in a pot. Add rotini pasta and cook for 8-10 minutes until al dente. Drain and rinse with cold water.

Dice cucumbers, halve cherry tomatoes, slice olives, and chop parsley. Set aside.

In a mixing bowl, combine cooled pasta, cucumbers, tomatoes, olives, and parsley. Drizzle with Italian dressing and toss until evenly coated.

Season the mixture with salt and black pepper to taste.

Fill individual cups with the salad mixture, layering the ingredients for visual appeal.

Cover with plastic wrap and refrigerate for at least 30 minutes before serving.