Boil pasta in a large pot of salted water until al dente

Drain pasta and allow to cool

While pasta is cooling, add anchovy filet (if using,) crushed garlic, red wine vinegar, Worcestershire sauce, oregano, thyme, sugar, mustard, and mayonnaise to the bottom of a large mixing bowl. Whisk together until combined

Slowly start pouring olive oil into mixture while whisking until everything begins to emulsify. Vinaigrette should be thick and creamy

Add remaining ingredients except tomatoes and parsley to the bowl and mix with dressing

Cover and refrigerate for at least one hour

When ready to serve, add parsley and tomatoes and stir in. Serve immediately