Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes.

Drain the pasta and rinse it under cold water to stop the cooking process. Set aside to cool.

While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper, and slice the black olives.

Finely chop the red onion and set all prepared vegetables aside.

In a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, minced garlic, salt, and black pepper until well combined.

In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, black olives, and red onion.

Pour the dressing over the pasta salad and toss gently to coat all ingredients evenly.

Sprinkle the grated parmesan cheese and chopped fresh basil over the top of the salad.

Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld before serving.