Cook the pasta according to package instructions in salted water until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a large mixing bowl, combine chopped cherry tomatoes, diced cucumber, sliced red onion, black olives, and diced bell pepper.

Add the cooled pasta to the vegetable mix along with shredded sharp cheddar cheese. Gently mix until combined.

Drizzle Italian salad dressing over the salad and toss until evenly coated.

Season with salt and pepper to taste and mix well.

Cover and chill in the refrigerator for at least 30 minutes before serving. Garnish with fresh parsley just before serving.