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

Drain the pasta in a colander and rinse under cold water to stop the cooking process. Set aside.

In a mixing bowl, combine the chopped parsley, olive oil, red wine vinegar, minced garlic, red pepper flakes, salt, and black pepper.

Whisk together until well combined. Adjust seasoning to taste.

In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, and red onion.

Pour the chimichurri dressing over the pasta and vegetables. Toss gently to combine.

Serve immediately or refrigerate for 30 minutes to allow flavors to meld.