Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add the fusilli and cook according to the package directions until al dente – you want it to have a slight resistance when you bite into it, not be mushy. Drain the pasta in a colander, then rinse it briefly under cold running water until it feels cool to the touch. Shake the colander well to remove excess water, then tip the pasta into a very large mixing bowl. Drizzle with a tiny splash of olive oil and toss to coat; this stops it from clumping together.

Prepare the dressing: In a small jug or bowl, combine the extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper. Whisk vigorously with a fork until the dressing looks emulsified and slightly cloudy, and you can smell the fragrant garlic and oregano rising up.

Marinate the salami and olives: In a separate small bowl, toss the diced beef salami and halved Kalamata olives with about two tablespoons of the dressing. Let this sit while you prep the vegetables. This simple step makes a huge difference – the salami and olives absorb the vinegar and herbs, becoming the flavour anchors of the whole salad.

Combine the salad ingredients: Add the diced red bell pepper, finely diced red onion, chopped sun-dried tomatoes, and the marinated salami and olives to the bowl with the cooled pasta. The colours should look incredibly vibrant – the bright red of the pepper, the deep purple of the olives, and the rich brown of the salami against the yellow pasta.

Add the dressing and cheese: Pour the remaining dressing over the salad. Sprinkle in the grated Parmesan cheese and the chopped fresh parsley. Using two large spoons or your hands (with gloves on), toss everything together very thoroughly. You want every piece of pasta and every chunk of vegetable to be glistening with the dressing. The sound should be a soft, sloshing mix as everything gets coated.

Rest and serve: Taste the salad and adjust the seasoning – you might want a little more salt or a splash more vinegar. For the best texture, cover the bowl and refrigerate for at least 30 minutes. This allows the pasta to absorb the flavours and the salad to come together. Before serving, give it one last stir, taste again, and if it seems dry, add a tiny drizzle of olive oil. The final salad should look glossy, not dry, with each element distinct but unified.