1 (8-ounce) package uncooked tri-color rotini pasta

6 ounces pepperoni sausage, diced

6 ounces provolone cheese, cubed

1 medium red onion, very thinly sliced and cut into 1-inch pieces

1 small cucumber, thinly sliced

¾ cup chopped green bell pepper

¾ cup chopped red bell pepper

1 (6-ounce) can pitted black olives, drained

¼ cup minced fresh parsley

¼ cup grated Parmesan cheese

For the Salad Dressing:

½ cup olive oil

¼ cup red wine vinegar

2 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried oregano

½ teaspoon ground mustard seed

¼ teaspoon salt

⅛ teaspoon ground black pepper