Cook the pasta: Bring a large pot of well-salted water to a boil. Cook the pasta until just al dente according to package directions. You want it tender but not soft.

Cool it down: Drain and immediately rinse under cold water to stop the cooking. Shake off excess water. Toss with 1 tablespoon olive oil to prevent sticking while you prep the rest.

Prep the mix-ins: Chop the salami, halve the tomatoes and olives, slice the peppers and sun-dried tomatoes, and thinly slice the red onion. Tear the basil just before using to keep it fragrant.

Make the pesto dressing: In a large bowl, whisk 3/4 cup pesto with 1–2 tablespoons red wine vinegar, juice of 1/2 lemon, and 1 tablespoon olive oil. Taste. Adjust with a pinch of salt and pepper. If it’s very thick, loosen with a splash of pasta water or more oil.

Toss the base: Add the cooled pasta to the bowl and toss until every piece is lightly coated. This prevents clumps and ensures even flavor.

Fold in the antipasto: Add salami, mozzarella, tomatoes, artichokes, roasted peppers, sun-dried tomatoes, olives, pepperoncini, red onion, and capers if using. Toss gently to avoid smashing the cheese.

Finish with herbs and heat: Add the torn basil and a pinch of red pepper flakes if you like a little kick. Taste and balance with more vinegar, lemon, or salt as needed.

Chill and set: Cover and refrigerate for at least 30 minutes (up to overnight) to let the flavors meld. Before serving, toss again and add a drizzle of olive oil if it looks a bit dry.

Serve: Top with freshly grated Parmesan and a few extra basil leaves. Serve cool or at a slight chill.