Fill a large pot with water, season with salt, and bring to a rolling boil over high heat.

Add 1 pound rotini or penne pasta to the boiling water and cook for 8 to 10 minutes, stirring occasionally, until al dente.

Drain the pasta in a colander and rinse under cold water until completely cooled.

While the pasta cooks, dice the cucumber, bell pepper, and red onion into bite-sized pieces and halve the cherry tomatoes; set aside.

In a medium bowl, whisk together 1/2 cup extra virgin olive oil, 3 tablespoons red wine vinegar, 2 tablespoons fresh lemon juice, and 2 cloves minced garlic.

Add 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon sugar to the dressing and whisk until emulsified.

Transfer the cooled pasta to a large mixing bowl and add the diced vegetables, 1 cup cubed mozzarella cheese, 1/2 cup halved pepperoni slices if using, 1/2 cup chopped fresh parsley, and 1/4 cup torn fresh basil.

Pour the dressing over the pasta and vegetables and toss gently to coat evenly.

Cover the bowl and refrigerate for at least 1 hour before serving to allow flavors to meld.