Bring a large pot of water to a rapid boil and salt well. Cook the pasta according to directions, choosing the longest suggested cook time. Drain well, but do not rinse the noodles.
While the pasta is cooking, prepare the dressing by blending the olive oil, vinegar, capers, salt, garlic, and oregano together until well combined.
Toss the drained pasta with ¼ cup of the red wine vinaigrette and then let cool to room temperature before adding the remaining dressing or ingredients.
Once the pasta is cooled, add the remaining dressing, tomatoes, olives, peppers, salami, and parsley, and toss well to combine.
Refrigerate for at least 4 hours, preferably overnight before serving.
Leftover pasta salad can be stored in the refrigerator in an airtight container for up to 3 days. If your pasta salad dries out after sitting in the refrigerator, add ½ tablespoon of olive oil.Noodles--Be sure to choose pasta that has twists and curves so that the noodle can hold on to some of the additions to the pasta salad. Feel free to use gluten-free or whole wheat noodles if desired. You can also use tortellini in place of the noodles if desired. Red Wine Vinaigrette--While you can certainly use bottled Italian dressing, the homemade red wine vinaigrette is incredibly simple to make and tastes so much better. Tomatoes--Cherry or grape tomatoes are the perfect bite-size for this recipe. If you opt to use vine-ripened tomatoes, be sure to deseed the tomatoes before chopping to keep the pasta salad from becoming watery. Olives--I opt for a combination of Spanish and Kalamative olives, as they have the richest flavor. Canned black olives can be used, but the flavor is not as good. Onions--Use a red or Vidalia onion. White or yellow onions can be used, but have a much stronger taste and can overwhelm some of the delicate flavors. I would only half a white or yellow onion if you opt to use one of those varieties.