Put all ingredients in a jar and shake hard for 30 seconds until everything is mixed together. Once finished, refrigerate the dressing until you’re ready to use it. Make sure to shake or whisk the dressing well before adding it to your salad, as the ingredients may settle while chilling.

Bring a large pot of salted water to a boil. Add the rotini noodles and cook according to the package instructions until al dente. Drain the noodles thoroughly, then transfer them to a large serving bowl while they are still warm. I recommend tossing the pasta gently so it doesn’t stick together.

Pour half of the prepared Italian dressing (from Step 1) over the warm, cooked rotini pasta (from Step 2). Toss the pasta until well coated. The warmth of the pasta helps it soak up the flavors of the dressing, which gives the salad a tasty base.

Add the quartered pepperoni, quartered salami slices, halved cherry tomatoes, halved black olives, diced orange bell pepper, diced green bell pepper, finely diced red onion, chopped pepperoncini, and mozzarella pearls to the dressed pasta. Toss everything gently but thoroughly so that all ingredients are evenly distributed. I like to add the mozzarella pearls last, folding them in gently to keep their shape.

Cover the pasta salad and refrigerate for at least 30 minutes, or up to 24 hours, to let the flavors mingle. Store the remaining half of the Italian dressing separately in the fridge. Chilling the salad not only develops the flavors but also makes it more refreshing when served.

When ready to serve, toss the chilled pasta salad with the remaining Italian dressing (from Step 1). Garnish the top with grated Parmesan cheese and a sprinkle of minced parsley. To make it extra flavorful, I like to add a little extra Parmesan just before serving.