In a jar, combine ½ cup of olive oil, ¼ cup of vinegar, 2 tablespoons of lemon juice, ¼ cup of grated Parmesan cheese, and your favorite Italian seasonings. Seal the jar tightly and shake vigorously for about 30 seconds until the dressing is emulsified. Refrigerate the dressing for at least 15 minutes.

Bring a large pot of salted water to a boil over high heat. Add 12 ounces of rotini noodles and cook according to package instructions, generally around 9-11 minutes for al dente. When finished, drain the pasta in a colander and rinse under cold water to stop cooking.

In a large mixing bowl, add the cooled rotini and half of your prepared dressing. Toss gently to coat the pasta evenly in the dressing.

Fold in 4 ounces each of sliced pepperoni and salami, along with 1 cup of halved cherry tomatoes, ½ cup of black olives, diced orange and green bell peppers, ¼ cup of finely chopped red onion, and a handful of sliced pepperoncini. Stir in 8 ounces of mozzarella pearls.

Cover the bowl with plastic wrap or a lid, and refrigerate your Quick Italian Pasta Salad for at least 30 minutes. This chilling period allows the flavors to meld beautifully.

Before serving, toss the salad with the remaining dressing to refresh the flavors. Transfer to a serving dish and serve with additional grated Parmesan cheese and freshly chopped parsley if desired.