Boil fusilli pasta in salted water according to package directions until al dente.

In a large bowl add cherry tomatoes, cucumbers, red onion, black olives, banana peppers, pepperoni, and cheddar cheese. Set it aside.

To make your dressing, in a cruet or mason jar add in vinegar, water, italian dressing mix, and shake that together. Then, pour in the olive oil and shake it together until combined. In a separate measuring cup or bowl add mayo and a ½ cup of that italian dressing. Mix that together until fully combined.

In a large serving bowl, pour in the pasta and half of that creamy italian dressing mayo mixture and toss that together until combined. Next, add in all the veggies and pepperoni and toss that together. Then, pour in the other half of the creamy italian dressing mayo mixture and gently toss that together until fully incorporated. Garnish with fresh parsley.

Chill for at least an hour or even better overnight before serving.