Antipasto pasta salad

This recipe is from allrecipes, with some alterations. Really, you could do so many combinations and still come out with a delicious salad.

Ingredients:

1 lb pasta
1/4 lb salami, chopped
1/4 lb pepperoni, chopped
1/2 lb Asiago cheese, diced
1/4 cup parmesan cheese, grated
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 large cucumber, chopped
1 package cherry tomatoes sliced in half
1 (0.7 oz) package dry Italian salad dressing mix
1/4 cup olive oil
1/4 cup balsamic vinegar
2 tbsp dried oregano
1 tbsp dried parsley
salt & pepper to taste

Directions:

1. Cook the pasta to al dente, drain and set aside to cool to room temperature.
2. In a large bowl combine: pasta, salami, pepperoni, Asiago cheese, peppers, cucumbers and tomatoes. Stir in salad dressing mix and Parmesan cheese. Cover and refrigerate for an hour.
3. For salad dressing whisk together olive oil, balsamic vinegar, oregano, parsley, salt and pepper. Stir into salad. I served this after about 5 hours in the fridge. However, all the reviewers said it's really best to let it sit overnight. It may need a touch more vinegar right before serving.