Cook the pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and rinse with cold water.

Combine the cooled pasta with halved cherry tomatoes, diced bell peppers, sliced olives, and cubed mozzarella in a mixing bowl.

Drizzle Italian dressing over the salad and toss gently to coat evenly, adding salt and pepper to taste.

Fold in chopped parsley gently to mix.

Chill the salad in the refrigerator for at least 1 hour to allow flavors to meld.

Serve cold or at room temperature, adjusting seasoning if necessary.