Place all of the dressing ingredients except the olive oil in a blender or food processor. Cover and pulse just until combined. With the blender on low, gradually add the oil in a steady stream. Taste and season with additional salt, pepper or sugar, if desired. Set aside until ready to use or store in the refrigerator for up to 1 week.
MAKE THE SALAD:
Cook pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain and rinse under cold water. Transfer to a large bowl and toss with remaining salad ingredients.
Drizzle dressing over the salad, tossing to coat. You might not need all of the dressing, so save the extra in a jar in the refrigerator for up to 1 week.
Serve the salad immediately, or cover and refrigerate for up to 3 days. Give it a toss just before serving, and dress with additional vinaigrette to moisten, if desired. Garnish with Parmesan cheese and chopped fresh parsley.
Notes
For a shortcut, use your favorite store-bought red wine vinaigrette or Italian salad dressing.
Add lettuce: crisp, chopped Romaine would be a great addition to the salad.
Use any olives that you prefer.
Swap out the salami or pepperoni for other cured Italian meats, such as prosciutto, capicola and sopressata.
Any short pasta shape will work. Try elbow macaroni, penne, medium shells or tri color rotini spiral pasta in lieu of the bowtie pasta.
Antipasto Tortellini Pasta Salad: for a more decadent salad that eats like a meal, use cheese tortellini instead of regular pasta.
Pick your favorite cheese -- little fresh mozzarella balls, cubed mozzarella, sharp cheddar or Swiss will all work!