Antipasto Pasta Salad

Ingredients
2 tablespoons plus 1/2 teaspoon salt
1 tablespoon olive oil
1 pound rotini pasta

2 teaspoons minced garlic
2 teaspoons balsamic vinegar
1 teaspoon dried Italian herb mixture
1/2 teaspoon freshly ground black pepper
1 bottle Italian dressing I like the zesty type
1 1/2 cups 1/4-inch cubes provolone , or fresh mozzarella
1/2 cup chopped tomato
1/2 cup chopped zucchini ( I like to grill it first)
1/2 cup chopped summer squash ( I like to grill this too)
1/4 cup chopped roasted red peppers
1/4 cup sliced olives
1/2 cup thinly sliced salami (1/4 pound)
1 cup thinly sliced prosciutto (1/4 pound) or capicola, or other ham
1/2 cup sliced peperoni
2 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh basil leaves
Directions
Combine 2 tablespoons salt, the olive oil, and 4 quarts water in a large pot over high heat and bring to a boil. Add the rotini and cook, stirring occasionally to keep the pasta from sticking together, until just al dente, about 9 minutes.

Meanwhile, mash together the garlic and remaining 1/2 teaspoon salt in a large bowl. Add the balsamic vinegar, Italian seasoning, black pepper, . Whisk to blend. Gradually whisk in the italian dressing.

Drain the rotini and Save 1/4 cup of the starchy pasta water!

. Add the pasta water to the to the dressing mix, along with the provolone, tomatoes,pepperoni, zucchini, summer squash, peppers, olives salami, prosciutto/ham, parsley, and basil. Toss to mix. Serve immediately or cover and refrigerate until ready to serve. Let the salad return to room temperature before serving.