Begin by boiling a large pot of salted water. Add the rotini pasta and cook for 8–10 minutes until al dente. Drain and rinse with cold water.

While the pasta cools, dice cucumbers, halve cherry tomatoes, slice olives, and finely chop parsley.

In a large mixing bowl, combine cooled pasta, cucumbers, tomatoes, olives, and parsley. Pour in the dressing and toss gently.

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

Fill clear plastic cups generously with the salad mix for a colorful presentation.

Cover cups with plastic wrap and refrigerate until serving to allow flavors to meld.