In a medium bowl, whisk together ¼ cup of red wine vinegar, ½ cup of olive oil, 1 teaspoon of Dijon mustard, and 1 tablespoon of sugar until smooth. Add ½ finely sliced red onion, allowing it to marinate for about 5-10 minutes.

Bring a large pot of salted water to a boil. Add 12 ounces of rotini pasta and cook for 8-10 minutes until al dente. Drain the pasta and allow it to cool before adding to the dressing.

Add the cooked rotini pasta to the bowl with the marinated onion and dressing. Toss gently to combine.

Fold in 1 diced orange bell pepper, 1 cup of halved grape tomatoes, 1 cup of marinated artichokes, and ½ cup of sliced Kalamata olives.

Mix in 6 ounces of diced cured salami and 8 ounces of fresh mozzarella.

Finely chop ¼ cup each of flat-leaf parsley and oregano. Sprinkle over the pasta mixture and gently toss.

Cover the pasta salad and refrigerate for at least 10 minutes. Adjust seasoning as needed before serving.