Italian Rainbow Pasta Salad

1. Cook the fusili pasta according to package directions until al dente. Drain and rinse with cold water to cool, then set aside.
2. While the pasta cooks, prepare the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, fresh lemon juice, dijon mustard, garlic, oregano or Italian seasoning, and salt and pepper to taste.
3. In a large mixing bowl, combine the cooked and cooled pasta with the diced cucumber, cherry or grape tomatoes, chopped red onion, garbanzo beans, mozzarella, cubed salami, pepperoncini, olives, parmesan cheese, and chopped fresh basil.
4. Pour the prepared Italian dressing over the pasta and vegetable mixture.
5. Mix everything thoroughly until all ingredients are well combined and coated with the dressing. 
6. For best results, chill the pasta salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.