Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water.

In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, salami, mozzarella balls, and black olives.

In a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, minced garlic, salt, and black pepper.

Pour the dressing over the pasta salad and toss until everything is well coated. Chill in the refrigerator for at least 30 minutes before serving.