Bring a large pot of salted water to a rolling boil. Add the rotini and cook for 8–10 minutes, or until al dente. Drain and rinse briefly under cold water.

Chop the hard salami, grape tomatoes, black olives, bell peppers, and red onion into bite-sized pieces. Set aside in a large bowl.

In a medium bowl, whisk together olive oil, fresh lemon juice, dried oregano, Dijon mustard, honey, and minced garlic. Season with salt and pepper to taste.

Add cooled rotini, mozzarella pearls, Parmesan cheese, parsley, and basil to the bowl with chopped ingredients. Drizzle with dressing and toss gently to combine.

If salad appears dry, add a splash of reserved pasta water. Transfer to a serving dish and chill for 1–2 hours before serving.