Cook the pasta by bringing a large pot of salted water to a boil, adding the fusilli pasta, and cooking until al dente for 8-10 minutes. Drain and rinse under cold water.

While pasta cools, wash and chop vegetables including diced chicken, sliced cherry tomatoes, and cucumber into bite-sized pieces, adding them to a large mixing bowl.

Make the herb dressing in a blender by combining parsley, mint, garlic, jalapeno, walnuts, mayonnaise, olive oil, vinegar, lemon juice, salt, and pepper. Blend until smooth.

In the large mixing bowl, combine cooled fusilli pasta, chopped vegetables, and diced chicken salami. Gently mix to combine.

Pour the herb dressing over the salad mixture and toss until everything is well coated.

Cover and refrigerate the salad for at least 1 hour to allow flavors to meld.

Before serving, garnish with freshly chopped parsley and a sprinkle of grated Parmesan cheese.