Bring a large pot of salted water to a boil. Cook the rotini pasta until al dente, about 8 to 10 minutes, then drain and rinse under cold water.

Chop the cherry tomatoes, cucumber, orange bell pepper, and red onion into bite-sized pieces. Finely chop the fresh parsley.

In a bowl, combine olive oil, red wine vinegar, Italian seasoning, garlic powder, salt, and black pepper. Whisk together until blended.

In a large mixing bowl, add cooled pasta, tomatoes, cucumber, bell pepper, red onion, mozzarella, and olives. Mix gently.

Pour dressing over salad. Toss gently until evenly coated.

Cover and chill in the fridge for at least 30 minutes before serving.