Antipasto Pasta Salad

Chicagoan coworker with strong Italian roots introduced me to this recipe. He recommends halving the meat, and I don't disagree! But posting the original.

Antipasto Pasta Salad

Ingredients:
1 lb pasta (shells, elbows, or bowtie)
4 oz. Genoa salami chopped
4 oz. pepperoni, chopped
8 oz. Asiago or sharp Italian cheese, diced
1 can (6 oz. dry weight) black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, diced
3 ripe tomatoes, chopped
1 packet (0.6 oz) Italian dressing mix e.g. Good Seasons
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 Tbs. dried orageno
1 Tbs. dried parsley
1 Tbs. Parmesan, grated
salt and pepper to taste

Instructions:
1. Boil pasta until al dente. Drain and rinse.
2. In a large bowl, combine pasta, salami, pepperoni, cheese, peppers, and tomatoes. Sprinkle on the envelope of powdered dressing. Mix thoroughly and refrigerate.
3. To prepare the dressing in a small bowl whisk together EVOO, balsamic, orageno, parsley, Parm, salt and pepper. Just before serving, pour dressing over the salad and mix well.