Cook & drain pasta. Rinse with cold water to cool; drain. In a clear 3 or 4 quart bowl, layer 4 cups pasta, 1 tablespoon seasoning, tomatoes, remaining pasta, remaining 1 tablespoon seasoning, pepperoni & mozzarella. Pour dressing over salad; sprinkle with Parmesan cheese. Refrigerate 2 hours. Stir just before serving.