Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
In a large bowl, combine the pasta (sprinkle with a bit of parm cheese), salami, pepperoni, Asiago or feta cheese, black olives, red bell pepper, green bell pepper and tomatoes.
To prepare the dressing, whisk together the dry Italian dressing mix, olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Pour dressing over the salad, and mix well; refrigerate at least 1-2 hour prior to serving.