Bring a large pot of salted water to a boil. Cook your pasta according to package directions until al dente — typically 8–10 minutes. Avoid overcooking, as mushy pasta won't hold up well in a cold salad. Drain immediately and rinse under cold water to stop cooking. Spread on a baking sheet and let cool completely before mixing.

Step 2: Prepare the Dressing

In a small bowl or mason jar, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, salt, and pepper. Taste and adjust seasoning. If you prefer a tangier dressing, add an extra splash of vinegar. The mustard acts as an emulsifier, keeping the dressing cohesive and clinging to every piece of pasta.

Step 3: Prep Your Proteins and Vegetables

Dice your cooked chicken breast into bite-sized pieces. Drain and rinse the chickpeas thoroughly. Slice the salami or turkey pepperoni. Halve the cherry tomatoes, dice the cucumber, and chop the roasted red peppers. Having everything prepped and ready before assembly makes the process smooth and fast.

Step 4: Assemble the Salad

In a large mixing bowl, combine the cooled pasta, chicken, chickpeas, salami, cherry tomatoes, cucumber, olives, roasted red peppers, mozzarella, red onion, and fresh herbs. Pour the dressing over everything and toss thoroughly until every ingredient is evenly coated. Finish with grated Parmesan and a final crack of black pepper.

Step 5: Chill and Portion

Cover the bowl and refrigerate for at least 30 minutes before serving. This resting time allows the flavors to meld beautifully. For meal prep, divide into airtight containers immediately. The salad tastes even better on day two once the dressing has fully absorbed into the pasta and proteins.