Begin by bringing a large pot of salted water to a rolling boil. Add 3 cups of your chosen pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta thoroughly and rinse it under cold water until it cools down.

In a large mixing bowl, combine the cooled pasta with 1 cup of halved cherry tomatoes, 1 cup of diced cucumber, ½ cup of finely chopped red onion, and ½ cup of diced green bell pepper. Stir gently to integrate the vegetables evenly.

Fold in ½ cup of sliced black olives, ¼ cup of chopped fresh parsley, and 1 cup of shredded mozzarella cheese into the mixture.

In a separate bowl, whisk together ½ cup of Italian dressing, ¼ cup of mayonnaise, 1 tablespoon of white vinegar, 1 teaspoon of sugar, ½ teaspoon of salt, and ¼ teaspoon of black pepper until smooth.

Pour the dressing over the pasta and vegetable mixture, tossing gently to coat all ingredients.

Cover the bowl and refrigerate the salad for at least 1 hour.

Once chilled, give the salad a final gentle toss before serving.