Begin by bringing a large pot of water to a rolling boil. Add fusilli pasta and cook according to package instructions until al dente, about 8-10 minutes. Once done, drain the pasta and rinse under cold water.

In a mason jar, combine dried thyme, oregano, lemon juice, olive oil, Dijon mustard, maple syrup, and pepper. Shake the jar vigorously for about 30 seconds until well blended.

While the pasta cooks, dice your cherry tomatoes, red onion, cucumber, black olives, and red bell pepper into bite-sized pieces. Add the diced salami and chopped parsley to a large mixing bowl.

Once the pasta has cooled, add it to the bowl with the prepared veggies and salami. Pour the dressing over the top and toss everything together until well coated.

Cover the mixing bowl and refrigerate the salad for at least one hour to allow the flavors to meld.