Cook the pasta by bringing a large pot of salted water to a boil. Add the dry rotini and cook for 8-10 minutes until al dente. Reserve ½ cup of pasta water, drain, and set aside.

Spread the cooked rotini on a baking sheet and cool for about 15 minutes.

Chop the hard salami, grape tomatoes, black olives, bell peppers, and red onion into bite-sized pieces. Finely chop the fresh parsley and basil.

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

Once the pasta is cool, add it to the bowl with chopped vegetables, salami, mozzarella pearls, and Parmesan. Gently fold to combine.

Pour the dressing and reserved pasta water over the mixture, tossing to coat everything evenly.

Serve immediately or chill for 1-2 hours before serving.