Cook the pasta according to package directions, just until tender. Drain pasta and rinse with cold water.
In a large salad bowl, combine pasta, cherry tomatoes, red and yellow peppers and cucumber.
For the dressing, in a medium glass jar, combine olive oil, vegetable oil, ¼ cup Parmesan cheese, lemon juice, red and white wine vinegars, Italian seasoning, salt and sugar. Shake dressing well. Pour dressing over pasta salad and toss to coat. Just before serving, toss with remaining ¼ cup Parmesan cheese. Can be served chilled or at room temperature.