Cook the pasta according to the package directions until al dente. Remove from cooking water with a slotted spoon, rinse under cold water, and drain well.
Add the green beans to the boiling water and cook until crisp-tender. Remove the green beans, rinse, and drain with the pasta.
In a large bowl, using a wire whisk, blend the garlic, mustard, and vinegars. Slowly whisk in the oil and add salt to taste.
In a very large bowl, toss the pasta with the dressing and stir in the bocconcini, garbanzos, salami, artichoke hearts, roasted peppers, pepperoncini, red pepper flakes, and parsley.
Cover and chill for 1 hour. The salad may be made up to 2 days in advance.