Take a large cooking pan. Pour in enough water to cover the pasta. Bring the water to a boil and add the pasta. Cook according to the instructions on the package of the pasta. Drain the pasta. Now rinse it under cold water for long to make sure that it cools down and the individual pieces do not stick to each other.
Take a large mixing bowl and add to it the pasta, green peppers, tomatoes, onions, beans, salami, pepperoni, cheese and olives. Mix these ingredients together well with a large spoon, preferably wooden.
Then, proceed to make the vinaigrette. Pour the vinegar, sugar, oregano, salt and pepper into the blender. While you process the ingredients, add the oil in a slow but steady stream. When the vinaigrette is ready, pour it over the pasta in the large mixing bowl and toss it in to mix it. The vinaigrette can also be bought commercially in packaged bottles.
Cover the bowl of pasta with cling film and place it in the refrigerator. The colder it becomes, the better it will be. Refrigerate for at least four hours before consumption. Chilling it overnight is the best option.