1Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
2In large bowl, toss pasta, salami, olives, roasted peppers, pepperoncini peppers and cucumber. Add 1 cup of the dressing; toss to coat. Cover; refrigerate at least 2 hours or up to 24 hours.
3Just before serving, toss in tomatoes, parsley and remaining 1/2 cup dressing. Sprinkle with cheese.