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. Once cooked, drain the pasta and quickly rinse it under cold water to halt the cooking process and cool it down. Set aside in a large mixing bowl.

While the pasta cools, use a sharp knife and cutting board to dice the cucumbers, halve the cherry tomatoes, and slice the olives. Finely chop a handful of parsley.

In the bowl with the cooled pasta, add the chopped cucumbers, halved cherry tomatoes, sliced olives, and minced parsley. Pour in your choice of Italian dressing. Toss everything gently but thoroughly until each piece is well-coated in dressing.

Taste your pasta salad mixture and adjust the seasoning with salt, pepper, and more dressing if desired.

Prepare small plastic cups and spoon the pasta salad mixture into each cup, ensuring even distribution of ingredients.

Cover the filled cups and refrigerate for at least one hour to allow flavors to meld.