Start by bringing a large pot of salted water to a boil for the pasta. While waiting, prepare all your vegetables: dice the red onion into thin half-moons, chop the sun-dried tomatoes into 1/2-inch pieces, dice the cucumber into 1/2-inch cubes, dice the bell pepper into similar-sized pieces, halve the cherry tomatoes, and mince the garlic clove. Once the water boils, add the lupin pasta and cook for 5-6 minutes until al dente—lupin pasta tends to get mushy quickly, so don't overcook it. Drain the pasta and rinse thoroughly with cold water to stop the cooking and prevent it from sticking together.

Combine all dressing ingredients in a blender or mixing bowl: olive oil, red wine vinegar, mayonnaise, monk fruit powder, tamari, pepperoncini brine, Dijon mustard, Italian seasoning, minced garlic clove, and a pinch of salt and pepper. If using a blender, pulse until the dressing is smooth and creamy. If whisking by hand, whisk vigorously until all ingredients are well emulsified and the dressing reaches a consistent, creamy texture. I prefer using a blender here because it creates a more cohesive dressing with better flavor distribution throughout the salad.

In a large mixing bowl, combine the cooled pasta with the chopped red onion, sun-dried tomatoes from Step 1, pepperoncini, and olives. These ingredients benefit from marinating together to develop deeper flavors. Gently toss this mixture to distribute the flavors evenly, then let it sit for 2-3 minutes while you prepare the remaining fresh ingredients. This rest period allows the pasta to absorb some of the briny flavors from the olives and pepperoncini.

Add the diced cucumber, bell pepper, and cherry tomatoes (all from Step 1) to the pasta bowl along with the salami cut into 1/4-inch thick strips. Tear or cut the mozzarella into bite-sized pieces and add to the bowl. Finally, sprinkle in the fresh chopped parsley and cilantro. Gently fold all ingredients together to combine without crushing the vegetables or breaking apart the cheese.

Pour about 1/4 cup of the creamy dressing from Step 2 over the salad and toss gently but thoroughly to coat all ingredients. Reserve any remaining dressing for drizzling at serving time or for additional servings. I recommend adding the dressing in stages rather than all at once—this way you can control the creaminess level and prevent the salad from becoming overly wet. Taste and adjust seasonings with a pinch of salt and pepper if needed. Serve immediately or refrigerate until ready to eat.