In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, and dried oregano. Add salt and pepper to taste. This dressing should be well-combined and silky. Cover it and place in the fridge to allow the flavors to meld while you prepare the pasta salad.

Bring a large pot of salted water to a rolling boil. Add rotini pasta and cook according to package instructions, typically around 8-10 minutes, until al dente. Drain the pasta and rinse it under cold water to stop the cooking process.

Once the rotini is cooled, transfer it to a large mixing bowl. Drizzle with olive oil and sprinkle a pinch of salt, tossing gently to coat the pasta evenly.

To the bowl with the pasta, add baby arugula, mozzarella pearls, provolone cheese, sliced salami, halved grape tomatoes, and thinly sliced red onion. Gently toss these vibrant ingredients with the pasta to combine.

Next, stir in pitted Kalamata olives, freshly chopped parsley, and freshly torn basil. Toss everything together lightly.

Drizzle the chilled creamy Italian dressing over the salad and toss gently to ensure everything is evenly coated. Allow the pasta salad to sit for about 10 minutes at room temperature.

Scoop the zesty Italian Pasta Salad into a large serving bowl or individual plates, and enjoy.