While the pasta water comes to a boil, prepare all your vegetables to ensure everything is ready when you need it. Halve the cherry tomatoes lengthwise, dice the cucumber into bite-sized pieces, cut the broccoli into small florets, chop the bell pepper, slice the olives, shred the carrots, and finely dice the red onion. Chop the fresh parsley and have it ready. This mise en place approach means you won't be rushing around once the pasta is cooked and you're ready to assemble.

Bring a large pot of salted water to a rolling boil and cook the rotini according to package directions until al dente—usually around 8-10 minutes. Drain the pasta thoroughly in a colander, then rinse it with cold water until it's completely cooled. This stops the cooking process and prevents the pasta from becoming mushy when combined with the dressing later. I like to let it drain for a minute after rinsing so excess water doesn't dilute the dressing.

Transfer the cooled pasta to a large bowl and add all the prepared vegetables from Step 1, along with the grated parmesan cheese, dried oregano, and the fresh parsley. Pour in the zesty Italian dressing and toss everything together thoroughly, making sure the dressing coats all the pasta and vegetables evenly. I find using two large spoons or salad tongs makes tossing much easier and ensures everything is well combined.

Cover the bowl and refrigerate for at least 30 minutes before serving. This resting time allows the flavors to meld together beautifully and lets the pasta absorb some of the dressing. The pasta salad can be made several hours ahead and actually tastes better the next day as the flavors continue to develop—just give it a quick toss before serving and add a splash more dressing if it seems dry.