In a small bowl, whisk together olive oil, red wine vinegar, Italian seasoning, granulated sugar, minced garlic, kosher salt, and black pepper until well combined. Stir in chopped red onion, then set aside.

Bring salted water to a rolling boil in a large pot. Add dried short pasta and cook according to package instructions until al dente, about 8 minutes. Drain in a colander.

Rinse the drained pasta under cold water for 1-2 minutes to stop cooking. For optimal cooling, dip in an ice bath for 5 minutes.

Once the pasta is cool, drain well and transfer to a large mixing bowl. Add cherry tomatoes, sliced cucumber, drained mozzarella balls, salami, kalamata olives, and chopped parsley.

Pour the prepared dressing over the salad ingredients, and gently toss to coat everything evenly.

Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving.