Boil a large pot of salted water, add rotini, and cook for 8-10 minutes until al dente. Reserve ½ cup pasta water, then drain and cool pasta on a baking sheet.

Chop salami, tomatoes, olives, bell peppers, and onion into bite-sized pieces. Finely chop parsley and basil.

In a bowl, whisk olive oil, lemon juice, oregano, mustard, honey, garlic, and red pepper flakes. Season with salt and pepper.

In a large bowl, combine cooled rotini, salami, tomatoes, olives, bell peppers, onion, mozzarella, and parmesan. Pour in the dressing and reserved water, then toss gently.

Adjust salad consistency with more pasta water if needed. Taste and adjust seasoning.

Serve immediately or chill in the fridge for 1-2 hours for enhanced flavor.