Boil a large pot of salted water and cook rotini pasta until al dente, about 8-10 minutes. Drain and rinse under cold water to cool.

While the pasta is cooking, wash and prepare the vegetables. Combine halved cherry tomatoes, diced cucumber, bell pepper, and red onion in a mixing bowl, adding chopped parsley last.

In a small bowl, whisk together olive oil, red wine vinegar, Italian seasoning, garlic powder, and salt and black pepper to taste.

In the mixing bowl, combine cool pasta with the chopped vegetables, mozzarella pearls, and sliced black olives.

Pour the prepared dressing over the pasta mixture and toss gently until all ingredients are coated.

Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld before serving.