Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente, about 8-10 minutes. Drain and rinse with cold water.

Prep your fresh vegetables: halve cherry tomatoes, chop cucumber, and thinly slice red onion. Halve the olives if whole.

In a large mixing bowl, combine the cooled rotini pasta, cherry tomatoes, cucumber, red onion, and olives. Gently fold together.

Drizzle the Italian dressing over the salad mixture and toss gently until everything is well-coated. Adjust dressing to taste.

Cover the salad and refrigerate for at least 30 minutes to chill and allow flavors to meld.