Bring a large pot of salted water to a rolling boil. Add the dry rotini and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta and spread it out on a baking sheet to cool for about 15 minutes.

While the pasta cools, chop all your fresh ingredients including salami, tomatoes, olives, peppers, onions, parsley, and basil.

In a medium bowl, whisk together olive oil, lemon juice, oregano, mustard, honey, garlic, and red pepper flakes until smooth.

In a large mixing bowl, combine the cooled rotini, salami, tomatoes, olives, bell peppers, red onion, mozzarella, parmesan, parsley, and basil. Toss gently.

Pour the dressing over the salad mixture and toss until evenly coated. If dry, add a splash of reserved pasta water.

Let the salad chill in the refrigerator for 1-2 hours to enhance flavors before serving.