Bring a large pot of lightly salted water to a boil; cook rotelle at a boil until tender yet firm to the bite, about 12 minutes. Drain.
Combine rotelle, broccoli, carrots, tomatoes, olives, pepperoni, and Parmesan cheese in a large bowl; pour ½ dressing over salad and toss to coat. Cover the bowl with plastic wrap; refrigerate, 8 hours to overnight.
Pour remaining ½ dressing over salad when ready to serve; stir.
