This recipe is all about freshness, flavor combinations, and vivid colors. I used ingredients that were imported from Italy: roasted peppers, marinated artichoke hearts, ham, Italian tuna, and the very best extra-virgin olive oil.
Bring a large pot of generously salted water to a boil, add the pasta, and cook for 2 minutes less than the cooking time on the package. Drain the pasta, coat it with 2 tablespoons of olive oil, toss, cover with plastic wrap, and set aside to let cool.
In a medium bowl, combine all the ingredients for the vinaigrette and whisk together. Adjust the salt if necessary and set aside.
In a very large bowl, mix the bell peppers, cherry tomatoes, provolone, artichoke hearts, ham, green beans, and carrots. Add the vinaigrette, cover with plastic wrap, and let marinate for 10 minutes in the refrigerator.
Before serving, remove from the refrigerator for 1 hour to bring to room temperature. Toss all of the ingredients together and serve.