Bring a large pot of water to a boil and salt it heavily - it should taste like mild seawater.

Add the rotini and cook according to package instructions until just al dente, usually 8 to 9 minutes. Do not overcook; the pasta will soften further as it sits in the dressing.

Drain the pasta and rinse under cold running water for about 30 seconds to stop the cooking. Shake off excess water and transfer to a large mixing bowl.

In a small bowl or jar, combine the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, pepper, and red pepper flakes if using.

Whisk or shake until the dressing is uniform and slightly thickened. Taste and adjust - it should be noticeably sharp and salty at this stage.

Pour about two-thirds of the dressing over the still-warm pasta and toss to coat. The warmth helps the pasta absorb the vinaigrette.

Add the salami, provolone, olives, pepperoncini, red onion, and green bell pepper. Toss everything together until evenly distributed.

Add the cherry tomatoes and chopped parsley. Toss gently so the tomatoes don't break.

Pour over the remaining dressing, toss once more, and taste for seasoning. Add salt and vinegar as needed.

Let the salad rest for at least 20 minutes at room temperature, or cover and refrigerate for up to 24 hours. Stir and re-season before serving.