Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 8-10 minutes. Drain and rinse the pasta with cold water to halt the cooking process. Set aside to cool.

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

Add the cooled macaroni to the dressing mixture. Toss gently until the pasta is evenly coated.

Stir in the halved cherry tomatoes, diced cucumber, red onion, black olives, and chopped parsley until well mixed.

If using, add the chopped salami and fold it gently into the salad.

Sprinkle grated Parmesan cheese on top and give the salad one last toss. Cover with plastic wrap or transfer to an airtight container, refrigerate for at least 1 hour before serving to let those delightful flavors meld.

Before serving, taste the salad and adjust seasonings as needed. Serve chilled for the best experience.