Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to package instructions until al dente, usually about 8-10 minutes. This ensures the pasta retains a slight bite, which is ideal for salads.

Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process. This helps cool the pasta quickly and prevents it from becoming mushy.

Transfer the cooled pasta to a large mixing bowl.

While the pasta is cooking, prepare the salad ingredients. Slice the salami into thin strips, cube the provolone cheese, halve the cherry tomatoes, dice the cucumber, and finely dice the red onion.

Add all the prepared ingredients (salami, provolone, cherry tomatoes, cucumber, red onion, black olives, and parsley) to the bowl with the pasta.

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until well combined. This emulsifies the dressing, ensuring a smooth consistency.

Pour the dressing over the pasta salad and toss gently to combine all ingredients evenly. Make sure the pasta and vegetables are well coated with the dressing for maximum flavor.

Taste and adjust seasoning if necessary, adding more salt or pepper as desired.

Chill the salad in the refrigerator for at least 15 minutes before serving to allow the flavors to meld together. Serve cold or at room temperature.