Bring a large pot of salted water to a boil. Cook 1 pound of rotini pasta according to package directions until al dente. Drain and rinse under cold water. Drizzle with a little olive oil and toss to prevent sticking.

While pasta cools, halve 3 cups of cherry tomatoes, 8 ounces of mozzarella cheese balls, and slice 1 pound of salami or summer sausage. Slice ¾ cup kalamata olives and ¾ cup pepperoncini (if using). Thinly slice ½ cup red onion and chop ½ cup fresh parsley.

In a medium bowl or jar, combine 1½ cups olive oil, ¼ cup white vinegar (or red wine vinegar), ¼ cup water, 2 tablespoons coarse sea salt, 2 cloves minced garlic (or 1 teaspoon garlic powder), 1 tablespoon sugar, 2 teaspoons dried oregano, 2 teaspoons dried basil, and black pepper to taste. Whisk until well combined. Add finely chopped fresh herbs if desired.

In a large mixing bowl, combine the cooled pasta, cherry tomatoes, mozzarella cheese, salami or summer sausage, olives, pepperoncini, red onion, and parsley.

Pour about three-fourths of the dressing over the pasta mixture. Toss gently to coat all ingredients evenly. Cover and refrigerate for at least 2 hours to allow flavors to meld.

Before serving, give the salad a good toss and add more dressing if needed. Transfer to a serving bowl or platter and garnish with additional fresh herbs if desired.

Store any leftovers in the refrigerator for up to 3 days.