For the dressing:
1/2 cup olive oil
1/4 cup red wine vinegar
2 teaspoons dried Italian seasoning
1/2 teaspoon granulated sugar
1 clove garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For the pasta salad:
1/2 medium red onion, finely chopped
8 ounces dried short pasta, such as rotini
8 ounces cherry tomatoes, halved or quartered
1 small English cucumber, quartered lengthwise, then thinly sliced crosswise
4 ounces mini mozzarella balls, drained and halved
4 ounces salami slices, cut into 1/2-inch-wide strips
1/2 cup pitted kalamata olives, halved
1/4 cup coarsely chopped fresh parsley leaves