Bring a large pot of salted water to a rolling boil over high heat. Add the rotini pasta and cook according to package instructions, usually around 8–10 minutes, until al dente. Stir occasionally to prevent sticking.

Once cooked, drain the rotini pasta in a colander and immediately rinse it under cold running water. Allow it to drain thoroughly while you prepare the vegetables.

As the pasta cools, chop your vegetables: dice the cherry tomatoes, cucumber, bell pepper, and red onion into bite-sized pieces, and finely chop a handful of fresh parsley.

In a separate bowl, whisk together olive oil, red wine vinegar, lemon juice, salt, and pepper until well blended.

In a large mixing bowl, combine the cooled rotini pasta with the chopped vegetables and the prepared dressing. Gently toss everything together.

Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1 hour before serving.