Begin by bringing a large pot of salted water to a rolling boil. Add the elbow macaroni and cook for 8-10 minutes until al dente. Drain and rinse under cold water.

In a mixing bowl, combine the mayonnaise, Italian dressing, white vinegar, Dijon mustard, sugar, salt, and black pepper. Whisk until smooth and creamy.

Once the macaroni is cool, fold it into the dressing until thoroughly coated.

Stir in the cherry tomatoes, cucumber, red onion, and black olives until evenly mixed.

If using, fold in the diced salami or mozzarella.

Sprinkle grated Parmesan cheese over the salad and toss to combine.

Cover and chill in the refrigerator for at least 1 hour before serving.

Taste and adjust seasoning before serving, garnish with fresh parsley.