Bring a large pot of salted water to a boil. Cook the rotini pasta for 8-10 minutes until al dente, then drain and rinse with cold water.

Wash and chop the vegetables: halve the cherry tomatoes, dice the cucumber and bell pepper, slice the red onion, and chop the parsley.

In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, honey, garlic powder, and paprika until smooth.

In a large bowl, add the cooled pasta and the chopped vegetables. Toss gently to combine.

Pour the dressing over the salad and fold gently until well combined.

Garnish with parsley. Serve immediately or chill in the refrigerator for at least 30 minutes before serving.