Combine 2 tablespoons salt, the olive oil, and 4 quarts water in a large pot over high heat and bring to a boil. Add the rotini and cook, stirring occasionally to keep the pasta
from sticking together, until just al dente
, about 9 minutes.
together the garlic
and remaining 1/2 teaspoon salt in a large bowl. Add the balsamic vinegar, Italian Essence, black pepper, and crushed red pepper. Whisk
. Gradually whisk in the olive oil.
the rotini and rinse under cold running water until cool. Add to the vinaigrette
, along with the provolone
, tomatoes, salami, prosciutto, parsley, and basil. Toss to mix. Serve immediately or cover and refrigerate until ready to serve. Let the salad return to room temperature before serving.