Cook the pasta in a pot of salted, boiling water, according to package directions, until al dente. Drain and rinse with cold water. Cool slightly.
In the mixing bowl whisk together the vinegar, Italian seasoning mix, salt and pepper to taste, and sugar. Stir in the olive oil and blend well.
Place the cooked noodles in the bowl with the dressing and add the olives, pepper, garbanzo beans, salami, onion, cheese, basil, and parsley. Stir well to combine.
Serve immediately or chill until ready to serve.
Nutritional values are approximate and are based on 1/8 of the recipe. Refrigerate leftovers promptly and use within 4 days. Note: as the salad chills, the pasta will absorb the dressing. Consider adding more oil and vinegar if you like to keep it saucy.Variations: feel free to swap out the cheese and meat for other options such as shredded, cubed, or fresh mozzarella and chopped ham or other cold cuts. Other possible add-in's include chopped tomatoes, artichoke hearts, giardiniera, pickled peppers, and chopped zucchini or cucumber.