While the pasta water comes to a boil, prep all your vegetables and proteins to streamline assembly. Halve the cherry tomatoes lengthwise, dice the yellow bell pepper into 1/2-inch pieces, finely dice the red onion, chop the broccoli into bite-sized florets, chop the sun-dried tomatoes, slice the fresh basil into thin ribbons, cut the mozzarella into 1/2-inch cubes, and slice the salami into bite-sized pieces. Having everything prepped before the pasta finishes cooking ensures you can assemble the salad immediately while the pasta is still warm—this helps it absorb the dressing flavors better.
Bring a large pot of salted water to a boil and cook the farfalle until al dente according to package directions (typically 9-11 minutes)—I always use Barilla for the best texture that holds up in the salad without becoming mushy. Drain the pasta thoroughly and place it in a large bowl while still warm. Immediately add 1 cup of the Italian dressing and stir well to coat evenly. This warm pasta absorbs the dressing better, building flavor throughout the dish rather than just sitting on the surface.
Add the prepped vegetables, proteins, and cheese from Step 1 to the dressed pasta: cherry tomatoes, broccoli, bell pepper, red onion, salami, mozzarella, black olives, and sun-dried tomatoes. Pour in the remaining 1.5 cups of Italian dressing—I prefer Ken's Steak House for its robust herb flavor that doesn't get muted by all the other ingredients. Gently toss everything together until well combined, making sure the dressing coats all the components evenly. Taste and adjust the dressing as needed; you want the salad flavorful but not overly wet.
Transfer the salad to a serving bowl or storage container and refrigerate for at least 1 hour before serving. This chilling time allows the flavors to meld and the salad to reach the perfect cool temperature. Just before serving, stir the salad gently to redistribute any dressing that may have settled, add the fresh basil ribbons, and check the consistency—add a splash more dressing if it appears dry, since the pasta continues to absorb liquid as it sits.
