Boil a large pot of salted water, and cook rotini al dente according to package directions. Drain and rinse noodles under cold water to stop them cooking. Set aside.

Dice the tomatoes, slice the peppers into fine bite-sized ribbons, slice the olives, and all all veggies to a large bowl. Add the pasta, and dressing - toss to coat. Add a pinch of oregano, and season with Salt and Pepper if needed!

Crumble cheese on top and plenty of fresh parsley.

Store leftover pasta salad in an airtight container for up to 3 days in the refrigerator. This pasta salad is great fresh, but it's even better the next day!