Begin by bringing a large pot of salted water to a rolling boil. Add 8 ounces of rotini or fusilli pasta and cook according to package instructions, usually about 10 minutes, until al dente. Drain the pasta in a colander and rinse it under cold water to stop the cooking process. Allow the pasta to cool while you prepare the dressing and mix-ins.

In a medium bowl, combine 1/3 cup of extra-virgin olive oil, 2 tablespoons of fresh lemon juice, 1 teaspoon of dried oregano, 1 teaspoon of Dijon mustard, and 2 cloves of minced garlic. Season with salt and pepper to taste. Whisk the ingredients together until well blended, letting the dressing sit for about 10 minutes to allow the flavors to meld beautifully.

In a large mixing bowl, combine the cooled pasta, 5 ounces of sliced hard salami, 1 cup of halved grape tomatoes, 1/2 cup of sliced black olives, 1 diced bell pepper, 1/4 cup of finely chopped red onion, and 1 cup of cubed fresh mozzarella. Gently toss the ingredients to ensure an even distribution before dressing the salad.

Pour the prepared dressing over the pasta salad mixture. Sprinkle with 1/3 cup of finely grated Parmesan cheese and a handful of chopped fresh parsley for garnish. Use a large spoon to toss everything together thoroughly, ensuring each ingredient is coated with the zesty dressing for a harmonious blend of flavors.

You can serve the Italian Pasta Salad immediately for a fresh taste or cover it and refrigerate for at least 30 minutes. Letting it chill allows the flavors to deepen and meld, making it even more delicious. Don’t forget to give it a gentle toss before serving, ensuring everyone enjoys every delightful bite of this summer favorite.