Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Cut the genoa salami into a small dice, about 1 centimetre squared.

Half the cherry tomatoes and bocconcini.

Remove the pits from the olives if needed, and slice them into rounds.

Dice the pepper into 1 centimetre pieces.

Cut the onion in half, and remove the skin. Dice the onion into pieces about the same size as the pepper, 1 centimetre.

Rip the basil into small bite sized pieces, removing the stem.

To make the dressing, mince the garlic very finely, and add to a bowl with the oregano, basil, thyme, and red pepper flakes. Add the red wine vinegar, and slowly whisk in the olive oil. Season with pepper and salt to taste.

Bring a pot of water to boil over medium high heat, and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason generously with salt. Cook the pasta according to the package directions, about 8 – 10 minutes until pasta is al dente.

Strain the pasta and put it into a large bowl. Add a splash of olive oil to coat the pasta and let it cool. When the pasta is cool, mix together with the salad dressing and salad ingredients, and Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt and pepper to taste as needed.