In a large pot, boil water to cook pasta. When water is at a full boil, add a tablespoon coarse salt and pasta. Stir and cook until tender, approximately 8 minutes. Stir occasionally.
While pasta is cooking, prepare other ingredients. Thinly slice red onion, cut olives and tomatoes in half lengthwise. Cut green bell pepper into small dice. Slice salami into strips. If using a a large ball or block of mozzarella, cut into small chunks. Chop parsley.
Before pasta is cooked, make the dressing. To a large bowl, add oil, vinegar, mayo, mustard, 1/2 tsp salt, pepper, sugar, red chili flakes, garlic powder and oregano. Whisk to combine. Drain cooked pasta and add pasta to the bowl with dressing. Mix well. Add green pepper, onion and tomato. Mix well and set aside for a few minutes until cool. Then add olives, salami, cheese, parsley and torn basil. Mix well. Taste and add more salt if you need to. Salami is salty so be careful when adding salt. I added 3/4 tsp salt in total.
Cover salad and chill for at least an hour before serving. Salad tastes best after a few hours or the next day. Salad can be served cold or at room temperature.
*** 1/4 tsp red chili flakes will give a bit of heat to the salad. If you don't want heat, add just a pinch of red chili flakes.
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