Begin by bringing a large pot of salted water to a rolling boil. Add 8 ounces of fusilli pasta and cook according to the package directions until al dente, usually around 8-10 minutes. Once done, drain the pasta in a colander and rinse it under cold water for about 1 minute to stop the cooking process and cool it down. Set aside to dry completely in the colander.

In a small jar or bowl, combine 1 teaspoon dried thyme, 1 teaspoon dried oregano, 3 tablespoons lemon juice, 0.25 cup olive oil, 1 tablespoon Dijon mustard, 1 tablespoon maple syrup, and freshly cracked black pepper to taste. Seal the jar tightly or whisk vigorously in the bowl for about 30 seconds until the dressing is well combined and emulsified into a creamy consistency.

In a large mixing bowl, add the cooled fusilli pasta along with 1 cup of mini mozzarella balls, 1 cup diced cherry tomatoes, 0.5 cup diced red onion, 1 cup diced cucumber, 0.5 cup black olives, 1 cup diced red bell pepper, 1 cup diced salami, and 0.25 cup chopped parsley. Using a spoon, gently stir the mixture together for about 1-2 minutes until all the colorful ingredients are evenly distributed.

Pour the prepared dressing over the mixed ingredients and gently toss everything together for another 1-2 minutes to coat with the dressing.

Cover the mixing bowl with plastic wrap or transfer the pasta salad into an airtight container. Refrigerate for at least 1 hour before serving to let the flavors meld beautifully.