Italian Pasta Salad with Prosciutto and Salami

Serves 6-8

1 pound rotini pasta

4 quarts water

2 tablespoons olive oil

1½ tablespoons salt

½ medium red onion (chopped)

½ red bell pepper (chopped)

½ orange bell pepper (chopped)

½ green bell pepper (chopped)

1 cup cherry tomatoes (halved)

1 cup whole black olives (pitted)

1 cup small broccoli florets

¼ pound prosciutto (thinly sliced)

¼ pound salami (¼-inch cubes)

3 tablespoons extra virgin olive oil

3 tablespoons balsamic vinegar

1 tablespoon finely chopped fresh flat-leaf parsley  

2 tablespoons finely chopped fresh basil leaves

2 cloves garlic (minced)

1 tablespoon finely chopped fresh oregano

1 tablespoon finely chopped fresh thyme

1 (12-ounce) bottle favorite Italian dressing (or see recipe: Italian Salad Dressing under Homemade Dressings & Croutons)

Salt and pepper (to taste)

1. In a pot or large saucepan, combine water, salt, and olive oil. Bring to a boil. Add pasta. Cook, stirring occasionally, until al dente. Drain. Rinse under cold water. Transfer pasta to a large bowl.
2. To bowl of pasta, add onion, bell peppers, tomatoes, olives, broccoli florets, prosciutto, and salami. Toss well.
3. In a small bowl, whisk together extra virgin olive oil, vinegar, parsley, basil, garlic, oregano, and thyme. Pour over pasta mixture. Toss well.
4. Pour Italian dressing over pasta mixture. Toss well. Salt and pepper to taste. Serve at room temperature or chilled.