In a large pot, bring salted water to a rolling boil over high heat. Add the rotini pasta and cook for 9 to 11 minutes, or until al dente. Drain and rinse under cold water to cool.

Chop the cherry tomatoes, green bell pepper, and red onion into bite-sized pieces. Dice the salami and kalamata olives, and chiffonade the fresh basil leaves. If using block mozzarella, shred it now. Set aside.

In a small bowl, whisk together 1/2 cup of olive oil, 1/4 cup of red wine vinegar, 1 tbsp of Italian seasoning, 1 tbsp of honey, and a pinch of salt and pepper. Mix until well blended.

In the large mixing bowl with the cooled pasta, add the chopped vegetables, salami, shredded mozzarella, and basil. Drizzle the dressing over and gently toss until everything is evenly coated.

Cover with plastic wrap or a lid and refrigerate for at least 30 minutes to meld the flavors.

Before serving, toss the salad again to redistribute the dressing and serve cold with picnic dishes or grilled meats.