While the pasta water comes to a boil, prepare all your vegetables and proteins to save time during assembly. Halve the cherry tomatoes lengthwise, slice the kalamata olives, cut the cucumbers into half-moons, cube the fresh mozzarella and provolone into 1/2-inch pieces, dice the genoa salami, finely dice the red onion, chop the fresh parsley, and cut the basil into thin ribbons (chiffonade). Mince the garlic fresh—this matters for flavor. Having everything prepped and ready means you can focus on building the salad efficiently once the pasta cools.

Bring a large pot of water to a boil and add 3 1/2 tablespoons of kosher salt—the water should taste like seawater. Add the rotini and cook until just al dente (tender but still slightly firm), about 9-11 minutes depending on your brand. Drain the pasta in a colander, then immediately toss it with the 3 tablespoons of extra virgin olive oil while still warm. This prevents sticking and helps the pasta absorb flavors better. Spread the pasta on a large sheet pan or shallow bowl and let it cool to room temperature, about 10-15 minutes.

In a small bowl, combine the freshly minced garlic with the red wine vinegar and let them sit together for 2-3 minutes—this softens the raw garlic bite and allows the flavors to meld. Whisk in the Dijon mustard, dried oregano, 1 1/4 teaspoons kosher salt, freshly cracked black pepper, and granulated sugar until the sugar dissolves. I like to add the sugar because it balances the acidity of the vinegar without making the dressing sweet. Slowly drizzle in the 1 cup of extra virgin olive oil while whisking constantly to create an emulsion, then finish with the crushed red pepper flakes. Taste and adjust seasonings as needed.

In a large serving bowl, combine the cooled pasta with all the prepared vegetables, cheeses, and salami from Step 1. Add the sliced pepperoncinis to the mix as well. Pour the vinaigrette from Step 3 over the salad and toss everything together gently but thoroughly, making sure the dressing coats all the ingredients evenly. I recommend tossing by hand or with salad servers rather than a spoon—you'll get better distribution and won't break up the delicate mozzarella. Let the salad sit for 5-10 minutes to allow the flavors to meld together.

Fold in the chopped fresh parsley and basil chiffonade just before serving to keep the herbs bright and vibrant. Taste one more time and adjust salt, pepper, or vinegar as needed—the salad should be well-seasoned and tangy. Transfer to a serving platter or keep in the bowl for family-style serving. This salad can be made a few hours ahead and tastes even better as the flavors develop, though I add the fresh herbs right before serving to maintain their color and texture.