Bring a large pot to a boil and add salt. Then boil pasta according to directions.
Slice grape tomatoes in half. Slice olives in rings, rough chop artichoke hearts, then slice salami and chop fresh parsley, then add ingredients to a large bowl for pasta salad.
Chop red onions and then soak them in red wine vinegar used for dressing.
When pasta is done, drain and rinse under cold water to stop it from cooking further.
Drain red wine vinegar from onions, which should be milder or slightly quick picked from their time in the vinegar. Add onions to large bowl for pasta salad.
For dressing, combine olive oil and drained red wine vinegar, sea salt, maple syrup, dried basil, dried oregano, and two large cloves of pressed garlic in a bowl or jar.
Stir or shake dressing vigorously, then add dressing before serving to prevent soggy pasta.
Recipe by Healing and Eating at https://www.healingandeating.com/2020/03/pantry-pasta-salad.html