Boil a large pot of salted water and cook elbow macaroni for 8-10 minutes or until al dente. Drain and rinse under cold water.

In a large mixing bowl, whisk together mayonnaise, Italian dressing, white vinegar, Dijon mustard, sugar, salt, and pepper until smooth.

Add the cooled macaroni to the dressing and toss gently until well coated.

Stir in halved cherry tomatoes, diced cucumber, finely chopped red onion, and sliced black olives.

If using, fold in salami or mozzarella gently into the salad.

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

Cover the salad and refrigerate for at least 1 hour before serving to let flavors meld.

Taste before serving and adjust seasoning as needed. Serve chilled.