Boil a large pot of salted water over high heat. Add 1 pound of rotini or penne and cook according to package instructions until al dente, typically about 8-10 minutes. Drain the pasta and rinse under cold water to stop the cooking process.

In a mixing bowl, combine ½ cup of Italian dressing, ¼ cup of mayonnaise, and ¼ cup of freshly grated Parmesan cheese. Whisk together until smooth.

In a large mixing bowl, add cooled pasta to the dressing mixture. Mix in ¼ cup thinly sliced salami, ¼ cup pepperoni, ¼ cup chopped provolone cheese, ¼ cup finely chopped red onion, and ¼ cup sliced black olives. Toss gently.

Cover with plastic wrap or a lid and refrigerate. Allow to chill for at least 30 minutes.

Before serving, toss the salad again. Taste and season with additional salt and pepper if necessary.