Slice the smoked sausage into ½-inch rounds, then cut each slice in half to make half-moon pieces. Place the sausage in a large skillet and sprinkle the barbecue seasoning over the top. Cook over medium heat for 5-7 minutes, stirring often, until heated through and lightly browned around the edges.

While the sausage cooks, bring a large pot of water to a boil. Add the pasta and cook according to the package directions until tender. Drain the pasta in a colander and rinse under cold water until completely cooled, tossing occasionally so all of the noodles chill evenly. Transfer the cooled pasta to a large mixing bowl.

Dice the tomatoes, finely chop the onion, slice the olives, and cut the cheese into small cubes or bite-sized pieces.

In a small bowl, whisk together the mayonnaise, Italian dressing, and sriracha until smooth and well combined. Pour the dressing over the pasta and stir until all of the noodles are evenly coated.

Add the cooked sausage, tomatoes, onion, olives, and cheese to the bowl. Toss everything together until well mixed and evenly combined.

Cover the bowl and refrigerate for at least 1 hour before serving to give the flavors time to blend together.