Cook the pasta in a large pot of salted boiling water until al dente, about 8-11 minutes. Drain and rinse under cold water.

Prepare vegetables and proteins by draining and rinsing canned ingredients and chopping fresh produce. Slice pepperoni or salami as needed.

Make the dressing by combining olive oil, red wine vinegar, lemon juice, minced garlic, and Italian herbs in a bowl. Whisk until blended.

Combine cooled pasta with prepared vegetables, beans, and meats in a large mixing bowl.

Toss the pasta salad with the dressing, adjusting seasoning with salt and pepper.

Garnish with fresh basil and optional grated Parmesan before serving.