Cook the pasta by boiling salted water, adding rotini, and cooking for 8–10 minutes until al dente. Drain and rinse with cold water.

Combine cooled pasta with Italian dressing and grated Parmesan in a large bowl, folding gently until evenly coated.

Add diced red bell pepper, green bell pepper, thinly sliced red onion, grated carrot, halved cherry tomatoes, and black olives. Toss gently to mix.

Fold in cubed mozzarella cheese carefully, avoiding crushing the cheese.

Season with Italian seasoning, salt, and pepper to taste, tossing lightly to mix the flavors.

Cover and chill in the refrigerator for at least 1 hour to let flavors meld.

Before serving, toss the salad gently and garnish with freshly chopped parsley.