1-First, cook 12 ounces of rotini or fusilli pasta according to package directions, then drain and rinse under cold water to cool it down.

2-Next, in a large bowl, combine the cooked pasta with 1 cup diced small red bell pepper, 1/2 cup finely diced shallot, 1/2 cup sliced black olives, 1 cup diced hard uncured salami, 1 cup diced mozzarella, 1/4 cup finely chopped parsley, and 1/2 cup thinly sliced basil leaves.

3-Now, prepare the dressing by blending 1 cup mayonnaise, 2 teaspoons Dijon mustard, 4 minced garlic cloves, 1 teaspoon red pepper flakes, 3 teaspoons Italian seasoning, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper (plus more to taste), 3 tablespoons freshly squeezed lemon juice (about 1 1/2 lemons), and 3 tablespoons white wine vinegar until it’s smooth and creamy.

4-Pour the dressing over the pasta mixture and toss everything thoroughly to coat all the ingredients evenly, then season with additional salt if needed.

5-Finally, cover the bowl and refrigerate until just chilled, which helps the flavors meld together perfectly.