Step 1

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

Step 2

In a small bowl or jar, whisk together olive oil, lemon juice, zest, Kalamata brine or vinegar, honey, salt, pepper, Italian herbs, Dijon, sumac, and smoked paprika until well emulsified.

Step 3

In a large mixing bowl, combine the cooked pasta, tomatoes, cucumbers, olives, pepperoncini, sun-dried tomatoes, bell peppers, red onion, cheese, salami, and basil.

Step 4

Pour the dressing over the salad and toss until everything is well coated. Taste and adjust seasoning if needed.

Step 5

Refrigerate for at least 30 minutes before serving to let the flavors meld. Serve cold or at room temperature.