For the pasta salad:
Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente, about 8-10 minutes. Drain and rinse the pasta under cold water to stop the cooking process and cool it down. Set aside to drain fully.

1. Prepare the vegetables: While the pasta is cooling, prepare the vegetables. Slice the cherry tomatoes, cucumber, and red bell pepper. Thinly slice the red onion and olives, if using.
2. Combine the pasta and veggies: In a large mixing bowl, combine the cooled pasta with the prepared vegetables, olives, pepperoni, mozzarella, and Parmesan cheese. Toss everything together gently.
3. For the dressing:
   Make the dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey (if using), oregano, basil, garlic powder, salt, and pepper. Taste the dressing and adjust the seasoning to your preference. If you like it tangier, add more vinegar or lemon juice. If you prefer it sweeter, add a little more honey or sugar.
4. To assemble:
   Toss the salad: Pour the dressing over the pasta and vegetable mixture. Toss everything together until the pasta and vegetables are evenly coated with the dressing.
5. Chill and serve: For the best flavor, cover the pasta salad and refrigerate it for at least 30 minutes (or up to 2 hours) before serving. This allows the flavors to meld together. Stir again before serving and garnish with extra Parmesan cheese or fresh herbs if desired.