Cook rotini pasta according to package directions in a large pot of generously salted boiling water until al dente. This usually takes 8-10 minutes. Drain thoroughly in a colander and rinse with cold water to stop the cooking process and cool the pasta. Transfer the cooled pasta to a large mixing bowl.

In a small bowl or jar, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, dried basil, red pepper flakes (if using), 1/2 tsp salt, 1/4 tsp black pepper, and granulated sugar. Whisk vigorously or shake the jar well until the dressing is fully emulsified and creamy. Taste and adjust seasonings as desired for your zesty italian pasta salad.

To the large mixing bowl with the cooled pasta, add the halved cherry tomatoes, diced cucumber, thinly sliced red onion, diced green bell pepper, halved Kalamata olives, diced salami, and cubed provolone cheese.

Pour the prepared zesty Italian dressing over the pasta and vegetable mixture. Add the chopped fresh parsley. Toss gently but thoroughly until all ingredients are evenly coated with the dressing.

Cover the bowl and refrigerate the zesty italian pasta salad for at least 1 hour, or preferably 2-4 hours, to allow the flavors to fully meld and the salad to chill completely. Toss again before serving to redistribute the dressing.