Boil a large pot of salted water. Add 12 ounces of rotini pasta and cook according to package instructions for about 8-10 minutes until al dente. Drain and rinse under cold water for 30 seconds.

In a mixing bowl, blend together 1 cup of mayonnaise, ½ cup of sour cream, and ½ cup of Italian dressing until smooth.

Fold the cooled rotini pasta into the dressing mixture. Then add in the shredded Parmesan cheese, diced cucumbers, halved cherry tomatoes, diced red onion, sliced black olives, diced red bell pepper, and chopped fresh parsley. Stir carefully.

Season the salad with salt and pepper, then fold gently to incorporate the seasoning.

Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld.

Stir the salad gently before serving and dish out into bowls or plates.