Cook the rotini pasta according to the package directions until al dente.Drain the pasta and rinse under cold water to stop the cooking process. Drain well.In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, Italian seasoning, salt, and pepper.Add the cooled pasta, mozzarella pearls, tomatoes, cucumber, bell pepper, red onion, olives, salami, Parmesan cheese, and parsley to a large bowl.Pour the dressing over the salad and toss gently until evenly coated.Cover and refrigerate for 30 minutes to allow the flavors to blend.Toss again before serving and garnish with extra Parmesan and fresh parsley if desired.
