Halve the tomatoes, slice the cucumber, dice the pepper, and thinly slice the onion. Soak the onion in cold water for 5 minutes, then drain. Cube the provolone and pat the mozzarella pearls dry. Measure the dressing ingredients into the jar, tear the basil, and set the colander in the sink.

Stir the 2 tablespoons of salt into the pot and wait for a full rolling boil, about 10 minutes after you started prepping. Large bubbles should break across the whole surface.

Add the rotini, stir right away, and cook for 1 minute less than the package says, usually 8 to 9 minutes. A bitten spiral should feel tender outside with a slightly firm center.

Drain the pasta and rinse it under cold running water for 30 seconds. The pasta should feel cool, with no steam rising.

Seal the jar and shake the dressing for 30 seconds. It should look thick and cloudy, with no clear layer of oil on top.

Shake the colander for 10 seconds, move the pasta to the mixing bowl, and pour in all but 3 tablespoons of the dressing. Toss for 1 minute until every spiral looks glossy.

Add the tomatoes, cucumber, pepper, onion, olives, provolone, and mozzarella pearls. Scoop from the bottom as you fold. After about 15 turns, the pearls should be whole and the colors evenly spread.

Cover the bowl and refrigerate for at least 1 hour and up to 24 hours. The pasta should look slightly darker where it absorbed dressing.

Right before serving, stir in the basil, Parmesan, and the reserved 3 tablespoons of dressing. Taste a spiral with a piece of cheese and add a pinch of salt if needed. The salad should look glossy, with no dry patches.