Cook the rotini pasta following the package instructions, using 5 quarts of boiling water seasoned with 1 tablespoon of salt. Aim for an al dente texture. Before draining, reserve 1/2 cup of the pasta water. Drain the pasta thoroughly.

Immediately after draining, spread the pasta on a large, rimmed baking sheet (18 by 13 inches) to cool for around 15 minutes. This step is crucial to prevent the pasta from becoming sticky.

While the pasta is cooling, take this time to chop the salami, tomatoes, bell peppers, black olives, red onion, parsley, and basil. Grate the parmesan cheese if it's not pre-grated.

For the dressing, whisk together the olive oil, lemon juice, oregano, Dijon mustard, honey, minced garlic, and red pepper flakes. Lightly season with salt and pepper, adjusting the taste to your preference.

In an extra-large mixing bowl, combine the cooled pasta, chopped salami, halved tomatoes, sliced olives, chopped bell peppers, red onion, mozzarella pearls, grated parmesan, parsley, and basil.

Give the dressing another quick whisk and then pour it over the pasta salad ingredients, adding 1/4 cup of the reserved pasta water. Toss everything together thoroughly, ensuring each ingredient is evenly coated. If you find the salad too dry, you can gradually add more pasta water to achieve the desired consistency. Taste and adjust seasoning as needed.

This pasta salad can be enjoyed immediately, but for a colder, more refreshing experience, chill it in the refrigerator for 1 to 2 hours before serving. It will stay fresh for up to 3 days if properly stored in the fridge.