1-First, cook 12 ounces of rotini or fusilli pasta in a large pot of salted boiling water according to the package directions until al dente. Once done, drain and rinse under cold water to cool it down quickly.

2-While the pasta cooks, prepare your vegetables and other ingredients: dice 1 cup small red bell pepper, finely dice 1/2 cup shallot, slice 1/2 cup black olives, dice 1 cup hard uncured salami, dice 1 cup mozzarella, finely chop 1/4 cup parsley, and thinly slice 1/2 cup basil leaves.

3-In a large bowl, combine the cooled pasta with the prepared vegetables, salami, mozzarella, parsley, and basil leaves.

4-Make the homemade 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, 3 tablespoons freshly squeezed lemon juice, and 3 tablespoons white wine vinegar until it’s smooth and creamy.

5-Pour the dressing over the salad mixture and toss thoroughly to coat all the ingredients evenly. Add extra salt to taste if needed, then cover the bowl and refrigerate until just chilled.