Whisk together your homemade Italian dressing ingredients in a bowl. Combine olive oil, vinegar, garlic, oregano, and a pinch of salt until well blended. Chill in the refrigerator for at least 30 minutes.

Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook for 8-10 minutes until al dente. Drain and transfer to a large mixing bowl to cool slightly.

While the rotini is still warm, pour half of the chilled Italian dressing over it and gently toss to coat.

Chop your selected vegetables into bite-sized pieces and add them to the pasta along with your choice of meats. Toss gently to combine.

Cube or tear the mozzarella cheese and add it to the bowl. Toss to mix everything evenly. Cover and refrigerate the salad for at least 30 minutes.

Just before serving, pour the remaining Italian dressing over the salad and lightly toss. Garnish with chopped fresh parsley or basil.