In a large pot of boiling salted water add in the noodles and cook them until slightly crunchy or al dente, according to its package. Immediately chill the noodles under cold water and toss with some oil so that they do not stick and place in the refrigerator until ready to use.
To Assemble: Add the cooked noodles, meats, cucumbers, tomatoes, pepperoncini’s, olives, onions, cilliegine, basil, parmesan cheese, and salt and pepper to a large bowl.
Add the dressing 1 large spoonful at a time to the outside of the bowl and mix thoroughly using a rubber spatula so that the ingredients don’t break up.
Serve cold.
Notes
Chef Notes:
Make-Ahead: You can make this salad up to 2 days ahead of time. It is advised to keep all of the ingredients separate before serving.
How to Store: Keep in a covered container for up to 4 days. This will not freeze well.
If you want to assemble it later the best way to store the pasta is chilled and coated in a little bit of oil so that the noodles do not stick together.
I can’t stress enough, you can absolutely add more ingredients to this pasta salad such as zucchini, squash, different types of olives, etc.