For the Vinaigrette: 
1/2 cup red wine vinegar 
1/2 cup extra virgin olive oil 
3 cloves garlic, minced 
1 tablespoon Dried Italian Seasoning 
1/2 teaspoon salt 

For the Italian Pasta Salad: 
1 pound fusilli pasta 
1 pint cherry tomatoes, halved 
1 cucumber, chopped
1 cup chopped hard salami slices 
1/2 cup chopped red onion 
12 ounces mini mozzarella balls, drained and halved (22-24 balls) 
3.8 ounces sliced black olives (1 can), drained 

Instructions 
Place a large pot of water over high heat and bring to a boil. Add salt to the water. Then stir in the pasta. Cook according to package instructions, usually 6-8 minutes. Drain the pasta, and rinse with cold water in a colander. Shake off the excess water and place the pasta in a large salad bowl. 

While the pasta is boiling, whisk all the ingredients of the vinaigrette in a small bowl. Set aside. Then chop all the salad ingredients. Pour the tomatoes, sliced hard salami, cucumbers, red onion, mozzarella ball and olives over the pasta. Pour the vinaigrette over the top and toss well to coat. Taste, then season with salt and pepper as needed.