Cook the dry rotini according to the directions on the package, adding a tablespoon of salt to the boiling water. It should be just barely al dente. Once cooked, reserve 1/2 cup of the pasta water and then drain the rest.
Immediately after draining, transfer the pasta to a rimmed baking sheet. Spread it out to cool for about 15 minutes. This step is crucial because it prevents the pasta from becoming mushy.
While the pasta is cooking and cooling, chop all your ingredients. The salami, grape tomatoes, bell peppers, and red onion will all create a beautiful medley of colors and flavors.
Next, prepare the dressing. In a bowl, whisk together the olive oil, fresh lemon juice, dried oregano, dijon mustard, honey, minced garlic, and red pepper flakes. Season lightly with salt and pepper.
Once the pasta has cooled, place it in a large mixing bowl. Add the chopped salami, grape tomatoes, black olives, bell peppers, red onion, mozzarella pearls, parmesan, parsley, and basil.
Before serving, whisk the dressing again and pour it over the salad, along with the reserved pasta water. Toss everything together gently but thoroughly.
After tossing, taste the salad and adjust the seasoning with more salt or pepper if needed. This step is vital; it allows you to get the flavors just right.
At this point, you have the option to serve the salad immediately or let it chill in the refrigerator for an hour or two. If you want a colder and more refreshing salad, the chilling time helps the flavors meld beautifully.
When ready to serve, give the salad one last gentle toss. You can also sprinkle additional parmesan or fresh herbs on top for an extra touch.
