Boil salted water in a large pot, cook rotini pasta until al dente, about 8-10 minutes, drain and rinse under cold water. Set aside.

In a medium bowl, whisk together olive oil, lemon juice, Italian seasoning, sugar, red wine vinegar, Dijon mustard, and salt and pepper until emulsified.

In a large mixing bowl, combine cooled pasta, salami, cucumber, grape tomatoes, bell peppers, red onion, black olives, mozzarella pearls, Parmesan cheese, and parsley.

Pour dressing over the pasta mixture and toss until evenly coated.

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