Bring a large pot of salted water to a boil and add the dry rotini. Cook until al dente, about 8-10 minutes. Drain and spread the pasta on a baking sheet to cool for 15 minutes.

While the pasta is cooling, chop the hard salami, grape tomatoes, bell peppers, red onion, and fresh herbs into bite-sized pieces.

In a medium bowl, combine olive oil, fresh lemon juice, dried oregano, Dijon mustard, honey, minced garlic, and red pepper flakes. Season with salt and pepper, whisking until blended.

In a large mixing bowl, toss the cooled rotini with all the chopped ingredients. Pour the dressing over the mixture and gently combine to coat everything.

If the mixture is too thick, add a few tablespoons of reserved pasta water to reach the desired consistency. Chill for at least 30 minutes or serve immediately.