Begin by bringing a large pot of salted water to a rolling boil. Add 16 ounces of rotini and cook according to package instructions until al dente, usually around 8-10 minutes. Once done, drain the pasta in a colander and rinse it under cold water to stop the cooking process and cool it completely.

While the pasta is cooking, take a moment to chop your vegetables. Dice 1 medium English cucumber, halve a pint of grape tomatoes, chop a small bell pepper, and finely dice a quarter cup of red onion.

In a large mixing bowl, combine the cooled pasta, chopped vegetables, and 1 cup of Italian dressing. Add 3 tablespoons of chopped fresh parsley. Toss everything until well-coated.

Sprinkle salt and freshly ground black pepper to taste, mixing well. Fold in ⅔ cup of crumbled feta cheese gently.

Cover the salad with plastic wrap and refrigerate for at least 2 hours before serving.