Cook the rotini according to package directions, usually around 8-10 minutes, or until al dente. Reserve 1/2 cup of the pasta water, then drain the rotini.

Spread the drained rotini onto a rimmed baking sheet in an even layer and let it sit at room temperature for about 15 minutes.

Chop the hard salami, grape tomatoes, bell peppers, and red onion into bite-sized pieces. Gather mozzarella pearls and herbs.

In a medium bowl, whisk together the olive oil, lemon juice, oregano, mustard, honey, minced garlic, and red pepper flakes for 1-2 minutes until emulsified.

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

Pour the dressing over the pasta salad, then add 1/4 cup of reserved pasta water. Toss everything together.

Taste the salad and adjust consistency with more reserved pasta water if needed. Chill in the refrigerator for 1-2 hours before serving.