Bring a large pot of salted water to a boil and cook pasta until al dente. Drain and rinse under cold water to cool completely. In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, Italian seasoning, salt, and black pepper. In a large mixing bowl, combine cooled pasta, cherry tomatoes, pepperoni, mozzarella pearls, black olives, red onion, basil, and Parmesan. Pour dressing over salad and toss gently until evenly coated. Cover and refrigerate for at least 1 hour before serving. Stir before serving and adjust seasoning if needed.