In a medium bowl, whisk together ½ cup of olive oil, ¼ cup of red wine vinegar, 2 minced garlic cloves, 1 teaspoon of Italian seasoning, and a pinch of salt, black pepper, and red pepper flakes. Cover and chill in the fridge.

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

In a large bowl, combine the cooled rotini pasta, 3 ounces of sliced pepperoni, 1 cup of halved cherry tomatoes, 1 diced green bell pepper, ¼ cup of finely chopped red onion, ½ cup of pitted black olives, 8 ounces of mozzarella pearls, and ¼ cup of chopped fresh basil. Gently stir to combine.

Pour the chilled dressing over the salad ingredients and toss gently until everything is well coated.

Cover the salad and chill for at least 30 minutes to 1 hour to let the flavors meld.

Before serving, stir the salad and adjust seasoning if needed. Optionally, sprinkle with grated parmesan and serve cold.