In a medium bowl, whisk together the olive oil, red wine vinegar, and lemon juice, then add the dried herbs, garlic salt, sugar, black pepper, and dry mustard powder until emulsified.

Bring a large pot of salted water to a rolling boil. Cook the rotini pasta for 8-10 minutes until al dente, then drain and rinse under cold water.

Prep the ingredients by chopping the salami, halving the cherry tomatoes, and dicing the red onion. Grate the parmesan and chop parsley.

In a salad bowl, combine the cooled pasta with half the dressing, then fold in salami, tomatoes, onion, mozzarella, and parsley.

Drizzle remaining dressing over the salad, sprinkle parmesan on top, and gently fold together. Cover and refrigerate for at least one hour.