1 small red onion, thinly sliced and separated into rings
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup grated Parmesan cheese
1 bottle (8 ounces) Italian salad dressing
Cook pasta according to package directions; drain and rinse in cold water.
In a large bowl, combine the pasta, tomatoes, salami, provolone cheese, onion, olives and Parmesan cheese. Add dressing; toss to coat. Cover and refrigerate for several hours or overnight. Just before serving stir pasta. Serve with a slotted spoon.