1-Start by gathering all your ingredients to ensure a smooth process.

2-First, cook the 12 ounces of rotini or fusilli pasta in salted boiling water until it’s al dente, which takes about 8-10 minutes. Once done, drain and rinse it under cold water to cool it down quickly and stop the cooking. This step helps keep the pasta firm and ready to hold the creamy dressing.

3-Next, prepare the homemade dressing by combining the dressing ingredients in a bowl. Blend 1 cup of mayonnaise or Greek yogurt, 2 teaspoons of Dijon mustard, 4 minced garlic cloves, 1 teaspoon of red pepper flakes, 3 teaspoons of Italian seasoning, 1 teaspoon of kosher salt, 1/2 teaspoon of freshly ground black pepper, 3 tablespoons of freshly squeezed lemon juice, and 3 tablespoons of white wine vinegar until smooth. Set this aside to let the flavors mix.

4-Now, in a large bowl, combine the cooked pasta with the other salad ingredients: 1 cup of diced small red bell pepper, 1/2 cup of finely diced shallot, 1/2 cup of sliced black olives, 1 cup of diced hard uncured salami, 1 cup of diced fresh mozzarella cheese, 1/4 cup of finely chopped fresh parsley, and 1/2 cup of thinly sliced fresh basil leaves. Pour the dressing over the top and toss everything gently until well coated.

5-Adjust the kosher salt to taste, then cover the bowl and refrigerate until just chilled, about 30 minutes.