Cook the pasta. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and rinse under cold water until the pasta is cool.

Prep the veggies. While the pasta cooks, chop the tomatoes, cucumber, bell pepper, and onion. Slice the olives and cube the salami or pepperoni if using.

Mix the dressing. In a jar or bowl, whisk together olive oil, red wine vinegar, Dijon, honey, oregano, garlic, and a pinch of salt and pepper. Taste and adjust as needed.

Combine. In a large bowl, toss the cooled spaghetti with the veggies, meat (if using), shredded cheese, and about two-thirds of the dressing. Add the grated Parmesan and chopped herbs, then toss gently.

Cover and refrigerate at least 30 minutes for the flavors to marry. Alternatively, let it sit at room temperature for 10–15 minutes.

Before serving, give it another toss and add more dressing if it looks dry. Taste and adjust salt and pepper.