In a medium bowl, whisk together the olive oil, red wine vinegar, and the juice of half a lemon. Add the dried herbs and spices, mix until smooth; set aside.

In a large pot, bring salted water to a rolling boil. Add rotini and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

While the pasta cools, prepare your salad ingredients: quarter the salami, halve the tomatoes, and dice the onion. Chop parsley and measure out mozzarella, olives, and pepperoncinis.

In a large bowl, combine cooled rotini pasta with half of the vinaigrette. Toss to coat.

Fold in salami, mozzarella, olives, onion, tomatoes, pepperoncinis, and parsley. Pour remaining vinaigrette over the top and toss gently.

Fold in Parmesan cheese, cover, and refrigerate for at least one hour before serving.