Start with the pasta. Boil water in a large pot and add a generous pinch of salt once it's bubbling. This will infuse the pasta with flavor. Toss in 8 ounces of fusilli and cook according to the package instructions, which usually is about 8-10 minutes for al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

While the pasta cooks, grab a large mixing bowl. Slice your cherry tomatoes and cucumber as directed. Toss in the spring mix, olives, pepperoncini, and red onion. Enjoy the colors coming together, and feel free to taste the veggies along the way. Patient information alert: they taste fantastic!

In a small bowl, it’s time to make the zesty dressing. Combine the Dijon mustard, salt, honey, red wine vinegar, and black pepper. Slowly drizzle in the extra virgin olive oil while whisking. This will emulsify the dressing, creating that luscious texture. Add the minced garlic and oregano, stir to combine.

Now, add the cooled pasta to your bowl of veggies. Drizzle the vinaigrette over the salad. Use tongs or salad spoons to toss everything together. The goal here is for every piece to get a nice coating of dressing.

Once everything is combined, sprinkle in the crunchy croutons and the grated Parmesan cheese. These two ingredients add a beautiful contrasting crunch and additional flavor. Give it one last gentle toss just before serving.

If you have time, let the salad chill in the fridge for about 30 minutes. This allows the flavors to meld beautifully. Serve with extra Parmesan sprinkled on top as a lovely finishing touch.