In a medium jar, combine grated garlic, Italian seasoning, red pepper flakes, kosher salt, and freshly ground black pepper. Add red wine vinegar and olive oil. Shake vigorously for about 30 seconds until well blended.

Bring a large pot of water to a boil and add sea salt. Add bowtie pasta and cook according to package instructions, typically 8-10 minutes, until al dente. Stir occasionally.

Drain the pasta in a colander and rinse under cold running water for 1-2 minutes. Shake the colander gently to ensure all water is drained.

In a large mixing bowl, blend the cooled pasta with halved cherry tomatoes, broccoli florets, and diced yellow and orange bell peppers. Add diced Genoa salami if using.

Pour half of the prepared vinaigrette over the mixture and add grated Parmesan cheese. Toss the salad with tongs to combine.

Cover the bowl and refrigerate the salad for at least 30 minutes.

Before serving, toss the salad with the remaining vinaigrette. Add freshly cracked black pepper and extra Parmesan cheese on top.