Bring a large pot of heavily salted water to a boil. Cook the 12 oz rotini pasta 1–2 minutes longer than the package directs for al dente — you want it slightly softer so it holds up well after chilling. Drain through a colander and rinse thoroughly under cold running water until completely cool. Shake off excess water and set aside.

While the pasta cooks, prep all your vegetables: dice the 1 bell pepper diced and ½ cup red onion finely diced, quarter-and-slice the 1 english cucumber quartered and sliced, halve the 1 cup cherry tomatoes halved, slice the 1 can black olives, and cut the 4 oz salami quartered or cut into bite-sized pieces and 4 oz provolone cheese cubed into bite-sized pieces. Having everything ready before you mix saves time.

In a small mixing bowl, combine the ½ cup olive oil, ¼ cup red wine vinegar, 1 tsp Dijon mustard, 1 clove garlic finely minced or grated minced, 1 tsp dried oregano, ½ tsp dried basil, 1 tsp granulated sugar, ½ tsp kosher salt, and ¼ tsp black pepper freshly ground. Whisk vigorously until the dressing is fully emulsified and smooth. Taste and adjust — add a pinch more ½ tsp kosher salt or a splash more ¼ cup red wine vinegar if needed.

Add the cooled pasta to a large mixing bowl. Pour about two-thirds of the dressing over the pasta and toss well to coat. This step is important — the pasta absorbs a lot of dressing as it chills, so dressing it first ensures every bite is flavorful.

Add the diced bell pepper diced, 1 english cucumber quartered and sliced, 1 cup cherry tomatoes halved, ½ cup red onion finely diced, 1 can black olives, 4 oz salami quartered or cut into bite-sized pieces, 4 oz provolone cheese cubed, and ¼ cup pepperoncini peppers sliced (if using) to the mixing bowl. Toss everything together gently until evenly combined.

Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour (or up to overnight). This resting time is key — it lets the flavors meld and the pasta absorb the dressing.

Just before serving, toss the salad again and drizzle the reserved dressing over the top. The pasta will have soaked up most of the original dressing, so this final drizzle brings it back to life. Taste and add ½ tsp kosher salt and ¼ tsp black pepper freshly ground as needed.

Transfer to a serving mixing bowl or platter. Top with freshly chopped fresh parsley roughly chopped and grated Parmesan cheese freshly grated if desired. Serve cold or at room temperature.