Classic Antipasto Pasta Salad for 8

Instructions:

1. Bring a large pot of salted water to a rolling boil.
2. Add the pasta and cook until al dente, typically 1–2 minutes less than the package directions.
3. Drain the pasta in a colander and immediately rinse with cold water until the noodles feel cool to the touch.
4. Dice the hard salami and mozzarella into uniform small cubes.
5. In an extra-large mixing bowl, combine the diced salami, mozzarella, olives, artichoke hearts, pepperoncini, and red onion.
6. Whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper in a separate bowl until emulsified.
7. Add the cooled pasta to the bowl of antipasto ingredients.
8. Pour the dressing over the mixture and toss gently with a large spoon until evenly coated.
9. Fold in the fresh parsley last to maintain a vibrant color.