Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well, reserving 1/2 cup (125ml) of cooking liquid. Return the pasta to the pan.
Meanwhile, place the basil, pine nuts, parmesan, garlic and half the rocket in a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream until well combined. Season.
Add the pesto to the pasta in the pan with the ham, salami, fetta, olive, tomato, reserved cooking liquid and remaining rocket. Gently toss to combine. Divide pasta mixture among serving bowls. Serve immediately.
Turn up the heat factor and swap the herb salami for Coles Deli Fennel & Chilli Coated Salami.