Bring a large pot of salted water to a rolling boil, then add the rotini and cook according to package directions (usually 9–12 minutes). I always taste at 8 minutes because undercooked pasta makes the whole dish harder to chew. Drain in a colander but don't rinse—the starch helps the dressing cling to every piece.

While the pasta cooks, whisk together the lemon juice, olive oil, apple cider vinegar, dried oregano, salt, and black pepper in a small bowl. This two-component acid trick (lemon plus vinegar) is why this Italian pasta salad crowd summer recipe doesn't taste one-note like single-acid versions do. Taste it before moving forward and adjust salt if your olives were particularly salty.

Transfer the hot pasta to a large mixing bowl and pour the dressing over it immediately while everything's still warm. The hot pasta soaks up the dressing instead of letting it slide off, which means you get flavor in every bite instead of a puddle at the bottom. Stir gently for about 30 seconds and let it sit for 5 minutes.

Add the mozzarella cubes, Kalamata olives, cherry tomatoes, cucumber, red onion, and turkey pepperoni to the pasta, then toss everything together using a wooden spoon or salad server. I use a spoon instead of my hands because you're less likely to crush the tomatoes and break apart the mozzarella that way. The crowd Italian pasta should look bright and scattered, not compressed.

Gently fold in the fresh basil at the very end—if you mix it in earlier, it bruises and turns dark. Fresh herbs release their flavor just from being handled, so you only need a few minutes of contact before serving. Let the entire dish chill in the refrigerator for at least 30 minutes before you transport it, which also lets all the flavors become friends instead of strangers.