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

Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process and cool the pasta down. Set aside.

In the same pot, bring a small amount of water to a boil. Add the peeled and deveined shrimp and cook for about 2-3 minutes, or until they turn pink and opaque.

Remove the shrimp from the pot and immediately place them in a bowl of ice water to stop the cooking. Once cooled, drain and chop the shrimp into bite-sized pieces.

In a large mixing bowl, combine the cooled pasta, chopped shrimp, cherry tomatoes, cucumber, bell pepper, red onion, and parsley. Toss gently to combine.

In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, Old Bay seasoning, salt, and pepper until smooth and well combined.

Pour the dressing over the pasta salad and toss until everything is evenly coated. Taste and adjust seasoning if necessary.

Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.