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Add all dressing ingredients to a jar with a lid. Add salt and pepper to taste. Shake well until the mayo is fully mixed in. For best flavor, chill in the fridge before using, and shake again before pouring over the salad.
Bring 12 cups of water to a boil. Add 1 tablespoon salt, then 3 cups pasta. Cook according to package directions until al dente. Drain and rinse under cold water for 20 seconds. Shake off any excess water.
Chop the chicken, slice the salami, halve the tomatoes and olives, chop the red pepper and cucumber, and dice the red onion and parsley.
Add the pasta, meats, veggies, parsley, and Parmesan to a large bowl. If serving the same day: Add dressing to taste. If meal prepping: Only dress the portion you plan to eat that day. Toss to combine, then taste and adjust with extra salt and pepper if needed.
Cover and refrigerate for 10 minutes. Toss again before serving. Best enjoyed the same day it's dressed.