Preheat the oven to 425°F.

Add the chopped red peppers to a parchment-lined baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 25-30 minutes, stirring halfway through, until the edges are browned and slightly blistered. Set aside to cool until you’re ready to assemble. Skip steps 1 and 2 if you’re using jarred roasted red peppers.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta, and cook according to package instructions, or until al dente. Drain and rinse with cold water to stop the cooking. Add to a large bowl and toss with a small drizzle of olive oil to prevent sticking.

Make the Vinaigrette: Add the olive oil, artichoke marinade oil, lemon juice, red wine vinegar, Dijon mustard, honey, grated garlic, salt, black pepper, and optional red pepper flakes to a bowl or jar. Thoroughly whisk together until well combined.

Assemble the Salad: Add the roasted peppers, red onion, cannellini beans, and artichoke hearts to the large bowl of pasta, along with any optional add-ins like olives, salami, and/or soppressata.

Pour the dressing over the top and toss until everything is evenly coated. Gently fold in the dill and shaved Parmesan. Taste and adjust seasoning as needed (more salt or a squeeze of lemon). Serve immediately, or keep chilled in the fridge until ready to serve!