1. Cook the Pasta

• Bring a large pot of well-salted water to a boil.

• Add the pasta and cook until just al dente — about 2 minutes less than the package directions.

• Drain and toss with 2 tablespoons of olive oil to prevent sticking.

• Cover and set aside to cool.

2. Prepare the Vinaigrette

• In a medium bowl, whisk together olive oil, both vinegars, salt, pepper, and diced red onion.

• Let sit at room temperature while preparing the rest of the salad. This helps mellow the onion and allows flavors to combine.

3. Prep the Vegetables and Cheese

• Dice or halve all vegetables and cheeses as listed. Blanch the green beans and carrot briefly (1-2 minutes in boiling water, then into an ice bath), then dry thoroughly.

4. Marinate the Salad Base

• In a large mixing bowl, combine cherry tomatoes, provolone, artichokes, ham, roasted peppers, green beans, and carrot.

• Pour the vinaigrette over and toss well to coat.

• Cover and refrigerate for 10–15 minutes to let the vegetables absorb flavor.

5. Combine Pasta and Finish Salad

• Let the pasta and marinated vegetables come to room temperature (about 30–60 minutes before serving).

• Toss together with the drained tuna, grated Parmigiano-Reggiano, and any leftover vinaigrette from the bowl.

• Taste and adjust seasoning with salt and pepper if needed. Serve cold or room temperature.