Begin by bringing a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

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

In a large mixing bowl, combine the cooled pasta, cucumbers, tomatoes, and olives. Gently fold in parsley and Italian dressing.

Taste and season with salt and pepper as needed. Adjust dressing if the mixture seems dry.

Prepare small cups and fill each with a portion of the pasta salad mixture.

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