Boil 2 quarts water, add salt,2 tablespoons oil and pasta. Cook to not quite done-al dente. Then drain do not rinse. when not quite cooled but not HOT, place in LARGE bowl.
While pasta is cooking make good seasons dressing using dry mix, rice vinegar, 3 tablespoons water and 1/2 cup EVOO.
Add pesto to dressing, mix well.
Add pesto mix to pasta toss lightly.
Add salami and pepperoni; toss lightly.
Let pasta cool.
When cool add cheese, peppers, onion, olives celery.
Salt and pepper, toss, and then let set to dissolve salt and then taste.
Add oregano if desired to taste, you may want more basil add now.
Tomatoes (use 2 10-12 oz deli packs). Cut the tomatoes in half and add to salad.
Cool overnight or several hours.
Notes: Cut meats, cheese and peppers about the same size as your pasta, for looks and easier eating. I do not like green peppers or I would add them also, they would look great and add interesting flavor.