Cook the pasta. Bring a large pot of salted water to a boil. Add the rotini and cook until just al dente, following package timing. You want it tender but still springy.

Rinse and cool. Drain the pasta and rinse under cold water to stop cooking and cool it down. Shake off excess water so it doesn’t dilute the dressing.

Make the dressing. In a jar or bowl, whisk together olive oil, vinegar, lemon juice, Dijon, garlic, oregano, basil, honey, salt, and pepper until emulsified. Taste and adjust salt or acidity as needed.

Prep the veggies. While the pasta cools, chop the tomatoes, cucumber, bell pepper, onion, and parsley. Slice the olives if using. Keep the pieces small and uniform for easy eating.

Toss it together. In a large bowl, combine the cooled rotini, veggies, parsley, and olives. Pour in about two-thirds of the dressing and toss until evenly coated.

Rest and season. Let the salad rest for 10–15 minutes so flavors meld. Add the remaining dressing as needed, then fold in Parmesan if using. Taste and add more salt, pepper, or lemon juice.

Chill before serving. Cover and chill for at least 30 minutes for the best flavor. Give it a quick toss before serving.