In a medium bowl, whisk together olive oil, red wine vinegar, minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes. Set aside in the refrigerator.

Bring a large pot of salted water to a boil, add rotini pasta, and cook until al dente, about 8 to 10 minutes. Drain and rinse under cold water. Let cool.

In a large mixing bowl, combine cooled pasta with cherry tomatoes, green bell pepper, red onion, black olives, mozzarella pearls, and fresh basil. Stir gently.

Pour dressing over the pasta and veggie mixture, and toss gently to coat all ingredients.

Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.

Before serving, give the salad a gentle stir and sprinkle with grated Parmesan if desired. Serve in individual bowls or on a platter.