Paula Deen's Italian Pasta Salad

This is by far THE BEST pasta salad ever!  The dressing is to die for!  Seriously you should try this.  I made a few changes here and there, such as replacing the mushrooms with salami and cheese in order to make it more dinner friendly.:)  Still, you can have this salad as an appetizer, for breakfast, lunch and dinner.  It is so good that any time of day is perfect to have it.  Enjoy!
-1 lb garden rotini pasta (or any kind you like)
-1 cup balsamic vinaigrette dressing (store bought)
-1/4 cup mayonnaise
-1 Tbs sugar
-1 large tomato, diced in bite sized chunks
-4 oz dry salami, cut into chunks
-4 oz mozzarella or pepper jack cheese, cut into chunks
-2/3 cup kalamata olives, pitted and drained
-1/2 green bell pepper, diced
-ground pepper, to taste
-grated Parmesan cheese, for topping
Bring a large pot of water to a boil.  Add salt and pasta.  Cook pasta according to package directions.  Drain, place in large salad bowl and let it cool.
Meanwhile, pour dressing, mayonnaise and sugar into blender.  Mix until smooth. 
To the cooled pasta, add tomatoes, salami, cheese, olives and bell pepper.  Mix well.  Season with a little salt and pepper.  Add the dressing and mix well.  Sprinkle with Parmesan cheese, toss lightly and enjoy!
Slightly adapted from a Paula Deen recipe.