1. Bring a large pot of salted water to a boil and cook the rotini until al dente. Drain, rinse with cold water, and let it cool completely.

2. In a medium bowl or jar, whisk together the olive oil, mayonnaise, red wine vinegar, lemon juice, Dijon mustard, Italian seasoning, garlic powder, onion powder, salt, black pepper, and sugar until smooth.

3. In a large serving bowl, add the cooled pasta, chopped romaine, cherry tomatoes, red onion, black olives, and pepperoncini.

4. Pour the dressing over the salad and toss until everything is evenly coated.

5. Add the Parmesan cheese and parsley, then toss lightly again.

6. Top with croutons just before serving so they stay crisp.

7. Chill for 10 to 15 minutes if desired, then serve cold.