Bring a large pot of salted water to a boil and add the pasta. Cook according to package instructions, 8-10 minutes, until al dente. Drain and rinse with cold water.

In a large mixing bowl, combine the cooled pasta with sliced salami, mozzarella balls, halved cherry tomatoes, olives, artichoke hearts, and roasted red peppers.

In a small bowl, whisk together vinaigrette ingredients until fully emulsified.

Drizzle the vinaigrette over pasta and ingredient mixture. Toss gently to coat evenly.

Cover and chill in the refrigerator for at least 30 minutes before serving.