Bring a large pot of salted water to a rolling boil over high heat. The water should be bubbling vigorously, creating a slight whisper of steam. Add the dried pasta and cook according to package directions until al dente – this usually takes about 10-12 minutes. The pasta should be tender with a slight bite in the centre, and the water will look cloudy. Drain the pasta thoroughly in a colander, then rinse under cold water to stop the cooking process and cool it down. Shake off excess water and transfer the cooled pasta to a very large mixing bowl.

While the pasta is cooking, prepare your vegetables and protein. Halve the mini mozzarella balls, pit and halve the Kalamata and green olives, drain and slice the roasted red peppers, drain and chop the sun-dried tomatoes, thinly slice the red onion, and deseed and dice the cucumber. Quarter your halal beef pepperoni or salami slices. Place all these prepared ingredients into the large mixing bowl with the cooled pasta. The colours should already be vibrant and appealing, a delightful mix of reds, greens, and whites.

Now, let's prepare the flavourful dressing. In a separate medium bowl, combine the extra virgin olive oil, red wine vinegar, dried oregano, dried basil, and garlic powder. Whisk vigorously until the dressing is emulsified and slightly thickened, with a pungent, herbaceous aroma filling the air. This ensures all the ingredients are well incorporated and the dressing will cling beautifully to the salad components.

Pour the prepared dressing over the pasta and vegetable mixture in the large bowl. Using a large spoon or tongs, gently toss all the ingredients together until everything is evenly coated in the dressing. Ensure no dry spots remain; the pasta should glisten with the olive oil and herbs, and you'll notice the distinct aroma of oregano and garlic rising from the bowl.

Season the salad generously with salt and freshly ground black pepper. Taste a small spoonful and adjust the seasoning as needed. Remember, the salt content of the olives and cured beef will contribute to the overall seasoning, so add gradually. You're looking for a balanced flavour profile where no single element overpowers the others, but all are present and harmonious.

Once seasoned, cover the bowl with cling film and refrigerate the Antipasto Pasta Salad for at least 30 minutes, or ideally for 2-3 hours. This chilling time is crucial as it allows the flavours to meld and deepen, resulting in a much more cohesive and delicious salad. When ready to serve, give it another gentle toss. Garnish generously with fresh chopped parsley just before serving; the vibrant green will add a fresh, aromatic finish and a lovely visual contrast.