In a medium bowl, whisk together olive oil, red wine vinegar, dried Italian seasoning, granulated sugar, minced garlic, kosher salt, and black pepper. Stir in finely chopped red onion. Let sit for at least 10 minutes.

Bring a large pot of salted water to a boil. Add dried short pasta and cook according to package directions, about 8-10 minutes, until al dente. Drain and set aside.

Rinse the pasta under cold running water for a few minutes. Place colander in an ice bath for about 5 minutes.

In a large mixing bowl, add the cooled pasta, halved cherry tomatoes, sliced cucumber, halved mozzarella balls, cut salami, halved olives, and chopped parsley. Toss gently until mixed.

Pour dressing over the pasta mixture and toss until coated.

Cover and refrigerate for at least 30 minutes before serving.