Cook the pasta according to package directions.
While the pasta is cooking, prepare the dressing by adding the olive oil, red wine vinegar, garlic, lemon juice, Italian seasoning, salt, and pepper to a jar. Place the lid on top and shake vigorously to mix up all the ingredients. You can also do this in a small bowl and mix with a fork or a whisk.
In a large bowl, add the cooked pasta, red onion, roasted red peppers, banana peppers, tomatoes, artichoke hearts, mozzarella pearls, and salami. Pour ⅔ of the dressing over top and mix everything together with two serving spoons. You want to gently toss the ingredients so the pasta doesn’t break up.
Wrap the top of the bowl in plastic wrap or transfer the pasta salad to a separate airtight container and chill it in the fridge for at least 30 minutes.
When ready to serve, pour the remaining ⅓ of the dressing over the pasta salad and toss the mixture a few more times to disburse. This will add some fresh moisture to the pasts after it’s had time to soak up the flavors in the fridge. Garnish with chopped parsley, serve while cold, and enjoy!