Boil the pasta and cook according to directions on package until al dente. Drain and set aside to cool.
Toss vegetables in 4 tablespoons of olive oil, salt, pepper, garlic powder, oregano, and basil until coated in oil and seasoning.
Grill vegetables about 4 to 5 minutes per side. Grill time depends on the vegetable size and your grill, so keep an eye on them. Remove to a plate and allow to cool.
Chop vegetables to bite-size pieces. Place pasta and veggies in a large bowl and toss to mix.
Add salami and Parmesan cheese to bowl and toss again.
In a small bowl, combine 3 tablespoons olive oil and balsamic vinegar.
Pour over the pasta and toss. Sprinkle with chopped basil before serving, if desired. Serve immediately or cover and store in the fridge until ready to serve.