The Preparation
Cook pasta al dente according to package directions. Drain, rinse with cold water, and cool completely.
In a very large bowl, combine pasta, olives, pepperoni, salami, red onion, bell peppers, cherry tomatoes, banana peppers, and cheese.
Pour lemon parsley vinaigrette over the salad and toss to coat well.
Season with salt and pepper.
Refrigerate for at least 1 hour before serving.
Toss again before serving and top with freshly grated Parmesan.
