Boil the pasta. Begin by bringing a large pot of salted water to a boil. You should use about 2 gallons of water for a full pound of pasta. This allows the pasta to cook evenly. Add about 2 tablespoons of salt to the water; this is crucial for flavor. Once the water is at a rolling boil, add the dry pasta. Cook according to the package instructions, stirring occasionally to prevent sticking. You want it to be al dente, which means it should be tender but still have a slight bite. Once done, drain the pasta but do not rinse it. Rinsing will wash away the starch that helps the dressing adhere.
Make the antipasto salad. In a large mixing bowl, combine the drained pasta with the prepared ingredients: Genoa salami, cherry tomatoes, artichoke hearts, mozzarella, Kalamata olives, roasted red peppers, red onion, and Asiago cheese. Gently toss everything together until evenly mixed. This is where the salad starts to come together, and the colors will be stunning!
Make the salad dressing. In a small bowl, whisk together the olive oil, balsamic vinegar, dry Italian salad dressing mix, dried oregano, dried parsley, salt, and black pepper. Ensure the ingredients are well combined. You can also place them in a jar and shake it up for a quick mix. The goal is to emulsify the dressing, allowing it to coat the pasta evenly.
Toss and serve. Pour the prepared dressing over the antipasto salad. Toss everything well, ensuring that each ingredient is coated with the dressing. Cover the salad and chill it in the fridge for at least one hour before serving. This chilling time allows the flavors to meld together beautifully, enhancing the overall taste of the salad.
