The reason I described this one as “really good” versus something like “the best” or “the ultimate” is because I haven’t tried all of the pasta salads in the world. Plus, even if I did, what I think is best might be different from you think is best. Make sense?
In a large bowl, add the cooled pasta, red onion, broccoli, green olives, cheese, banana peppers, pepperoni, salami, cherry tomatoes, and green pepper. Set aside.
In a small bowl, whisk together the red wine vinegar, sugar, dried parsley, Italian seasoning, garlic, and extra virgin olive oil. Add salt and pepper to taste.
Add the dressing to the bowl of pasta. Toss to combine. Cover with plastic wrap and chill in the refrigerator for at least two hours. Toss again before serving.
The goal is to get as many of those tasty flavors into a serving as you can. If you only have eight pieces of broccoli in the salad because you cut them so big, it’s likely that not every serving will have broccoli.