Loaded with rotini, salty bites of salami, and a rainbow of crisp cherry tomatoes, cucumber, bell peppers, red onion, black olives, and pepperoncini, this pasta salad is a total crowd-pleaser for potlucks and easy weeknight sides alike. The dressing is where it really shines: a bright, garlicky whisk of extra-virgin olive oil, red wine vinegar, lemon juice, and Dijon mustard, seasoned with oregano, basil, and a touch of red pepper flakes for a little kick. Everything gets tossed together and chilled so the pasta soaks up all that tangy, herby flavor before serving. It's the kind of dish that tastes even better the next day, making it a smart make-ahead option for lunches or gatherings. This one is a great fit for a lactose free table, letting the vegetables, salami, and zippy dressing do all the flavor work.
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Bring a large pot of water to a boil over high heat. Add 1 tbsp salt, then cook the rotini according to package directions until al dente, tender with a slight resistance at the center, about 8–10 minutes. Drain through a colander, rinse under cold running water until the pasta is completely cool, and shake off excess water.
While the pasta cooks, make the dressing: combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, dried oregano, dried basil, sugar, salt, black pepper, and red pepper flakes (if using) in a small bowl and whisk until fully emulsified.
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