I have made this twice already; my husband and I really enjoyed it. I made a few substitutions which I don't think materially changed it (you might disagree). I worked from the print magazine two-page spread, which I highly recommend. Substitutions: buttermilk dressing from the article instead of the vinaigrette, celery instead of fennel, 1/4 c dill relish instead of chopped pepperoncini, included the marinade from the artichokes (which I cut a bit smaller than their quartered state), cubed the cheese, used chickpeas instead of cannellini beans and ziti instead of shells. I highly recommend it - so much better than a traditional pasta salad!
Antipasti Pasta Salad
From EatingWell: May/June 2013
This Italian pasta salad recipe has all the flavors of antipasto—salami, Provolone and pepperoncini— tossed together with a tangy vinaigrette and whole-wheat pasta. This healthy antipasti pasta salad is perfect for a light dinner. For the best flavor, combine the pasta salad with the dressing about 1 hour before serving.