Bring a large pot of salted water to a vigorous boil. Add pasta and cook until al dente, about 8–10 minutes. Drain and rinse under cold water.

Chop tomatoes, mozzarella, and olives. Slice salami and red onion.

In a separate bowl, whisk together ingredients for Italian dressing. Adjust seasoning to taste.

In a large bowl, combine cooled pasta with chopped vegetables, mozzarella, salami, and olives. Gently toss together.

Pour Italian dressing over the salad and toss gently to coat.

Let the pasta salad sit at room temperature for 30 minutes, or refrigerate for a richer flavor.