Bring a large pot of water to a boil, then cook the gluten-free pasta according to package directions (it may take longer than regular pasta). Cook for the time range on the package until tender, then drain.

Rinse the drained gluten-free pasta with cold water to stop the cooking and cool it quickly. Keep rinsing until the pasta is fully cooled and no longer warm.

In a large bowl, combine the cooled gluten-free pasta, salami, mozzarella, cherry tomatoes, cucumber, black olives, and red onion. Toss just until everything is evenly distributed.

Pour in the gluten-free Italian dressing, then add Parmesan cheese and Italian seasoning. Toss until the pasta and vegetables are coated and glossy.

Season with salt and black pepper. Toss again so seasoning is spread throughout.

Cover and refrigerate the pasta salad for at least 2 hours to let flavors meld. Chill for 2 hours total in the refrigerator.

After chilling, toss the salad again and adjust dressing if needed. Rest it back in the refrigerator briefly if you want it extra cold before serving.