Step 1: Cook the pasta according to package directions in well-salted water until al dente. Drain immediately and rinse thoroughly with cold water to stop the cooking process and cool the pasta. Set aside.
Step 2: While the pasta cooks and cools, prepare the dressing. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until well combined.
Step 3: In a large mixing bowl, combine the cooled pasta, finely diced red onion, halved cherry tomatoes, diced red bell pepper, diced green bell pepper, sliced black olives, halved or quartered fresh mozzarella balls, and cubed or sliced Genoa salami.
Step 4: Pour the prepared Italian dressing over the pasta mixture. Toss gently but thoroughly to ensure all ingredients are evenly coated with the dressing.
Step 5: Cover the bowl and refrigerate for at least 1 hour, or preferably 2-4 hours, to allow the flavors to meld and deepen. This chilling period is crucial for the best taste.
Step 6: Before serving, give the pasta salad another gentle toss. Stir in the fresh chopped basil and fresh chopped parsley. Serve chilled and enjoy this delightful Italian pasta salad!