1 Bring a large pot of salted water to a boil and cook the fusilli according to package directions until al dente (about 9–11 minutes). Drain and rinse under cold water to stop cooking; set aside to cool.

2 While the pasta cooks, prepare vegetables: halve the cherry tomatoes, dice the bell peppers and cucumber, thinly slice the red onion and drain the corn and olives.

3 If needed, warm or shred the cooked chicken and chop the salami into bite-sized pieces. Cube the mozzarella.

4 Make the dressing: in a small bowl whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, oregano, salt and pepper until emulsified.

5 In a large mixing bowl combine the cooled pasta, tomatoes, peppers, cucumber, onion, corn, olives, chicken, salami and mozzarella.

6 Pour the dressing over the pasta mixture and toss gently but thoroughly to coat every ingredient.

7 Taste and adjust seasoning with more salt, pepper or lemon if desired. If time allows, refrigerate the salad for 20–30 minutes to let flavors meld.

8 Before serving, give the salad a final toss, sprinkle with grated Parmesan if using, and garnish with a few fresh herb leaves. Serve chilled or at room temperature.