Bring a large pot of salted water to a boil. Add the tri-color rotini pasta and cook according to package instructions until al dente, about 8 to 10 minutes.
Drain the pasta and rinse under cold water to stop the cooking process and cool the pasta completely. Drain well and transfer to a large mixing bowl.
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, honey, dried oregano, garlic powder, salt, and black pepper until well combined to make the dressing.
Add the cherry tomatoes, cucumber, red bell pepper, yellow bell pepper, red onion, black olives, shredded mozzarella cheese, and chopped fresh parsley to the cooled pasta.
Pour the dressing over the pasta and vegetables. Toss gently but thoroughly to combine all ingredients and evenly coat with dressing.
Cover the bowl with plastic wrap or transfer the pasta salad to an airtight container. Refrigerate for at least 2 hours or overnight to allow flavors to meld.
Before serving, toss the pasta salad again and adjust seasoning with additional salt and pepper if desired.