Place vinegar, honey, Parmesan cheese, Italian seasoning, garlic, and salt and pepper in a blender or food processor. While the machine is running, slowly drizzle the olive oil until the dressing is combined and emulsified. Adjust the seasoning if necessary, or add more oil if you want it less acidic.
Cook the pasta as per the package instructions. Drain and rinse pasta with cool water, set aside.
MIX PASTA SALAD:
In an extra-large bowl, mix together the cooked pasta, garbanzo beans, olives, mozzarella cheese, salami, tomatoes, red onion, cucumbers, and artichokes. Toss with the Dressing and evenly coat. Season with salt and pepper.
CHILL AND SERVE:
Chill the pasta salad for at least 4 hours. Season with salt and pepper and sprinkle with 1/2 cup of freshly grated Parmesan cheese before serving.
This recipe will serve 12 people as a main dish or 18-24 as a side dish.