Salad:

• 12 12 ounces whole wheat or regular penne pasta cooked until al dente (see note)
• 1 (6-ounce) 1 (6-ounce) can large olives drained and sliced in half
• 1-2 1-2 cups chopped cucumber
• 2 2 cups sliced or chopped cherry tomatoes
• 4-6 4-6 ounces sliced or chopped salami or pepperoni (about 1 cup)
• 8 8 ounces fresh mozzarella balls cut in half (see note)
• ¼ ¼ cup chopped red or green onions
• ¼ ¼ cup Chopped fresh parsley or basil

Dressing:

• ⅓ ⅓ cup olive oil
• ¼ ¼ cup red wine or white balsamic vinegar
• 2 2 tablespoons freshly grated Parmesan or Parm-reggiano cheese
• 1 1 teaspoon Honey or sugar
• 1 1 clove garlic minced
• ½ ½ teaspoon coarse kosher salt
• ¼ ¼ teaspoon dried oregano
• ¼ ¼ teaspoon dried basil
• ¼ ¼ teaspoon dried parsley
• Pinch of black pepper
• Pinch of red pepper flakes