Bring a large pot of salted water to a boil. Add the rotini and cook according to package directions until al dente. Drain immediately and rinse with cold water to stop the cooking process.

While the pasta cooks, combine all dressing ingredients (olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, Italian seasoning, salt, and pepper) in a jar with a tight-fitting lid. Shake vigorously until well-combined.

In a large bowl, combine the cooled pasta, salami, cherry tomatoes, cucumber, black olives, red onion, and mozzarella pearls.

Pour about two-thirds of the dressing over the salad and toss gently until everything is evenly coated.

Cover and refrigerate for at least 30 minutes. Before serving, toss again, adding more dressing if needed. Garnish with fresh parsley.