1-First, cook 12 ounces of rotini or fusilli pasta according to package directions until it’s just right tender but with a bit of bite. Drain it well and rinse with cold water to keep it firm; this step helps the pasta hold up in the salad. While the pasta cools, prepare the dressing by blending 1 cup of mayonnaise, 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 it’s smooth and creamy.

2-Assembling the Salad: Next, in a large bowl, mix the cooked pasta with 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 mozzarella, 1/4 cup of finely chopped parsley, and 1/2 cup of thinly sliced basil leaves. Pour the creamy dressing over the mixture and toss gently until everything is evenly coated. Season with additional kosher salt to taste, then cover and refrigerate until just chilled for the best flavor.