Bring a large pot of salted water to a rolling boil. Add your protein or chickpea pasta and cook according to package instructions until al dente. Drain and rinse with cold water to prevent overcooking, then set aside. I love rinsing the pasta because it also cools it quickly for salad mixing.

While the pasta is cooking, chop the red onion, bell pepper, and cucumber into small, uniform pieces. I like soaking the onion in cold water for about 10 minutes to reduce its sharp bite without losing flavor. This step makes the salad much more enjoyable, especially if you’re serving it to kids.

Chop the turkey pepperoni, Italian salami, and smoked ham into bite-sized pieces. For extra flavor, I sometimes lightly sauté the ham until slightly caramelized. Slice provolone and crumble feta, then set aside. Using high-quality cheese makes a huge difference in flavor.

In a large mixing bowl, add the cooked pasta, chopped vegetables, meats, cheeses, and Italian dressing. Toss gently until everything is evenly coated. Taste and adjust seasoning if needed, then add fresh basil leaves for an aromatic touch. Refrigerate for 2–3 hours to allow the flavors to meld. Chilling the salad is a game-changer—it really enhances the overall taste.