Prep the ingredients per the instructions above.
Mix together the water and lemon slices. Refrigerate until ready to serve.
In a pot of salted boiling water, cook the pasta according to the instructions on the package. Once the pasta is cooked, drain well, then lay out on a baking sheet to cool completely.
In a bowl, whisk together all vinaigrette ingredients until fully combined. Season to taste with salt and pepper.
Heat a nonstick pan over medium heat. Add the oil as needed and warm the pita on both sides. Cut into wedges.
To make the antipasto salad: Mix the pasta in a bowl along with the rest of the antipasto salad ingredients and the vinaigrette. Toss together, and season with salt and pepper to taste.
To serve: Enjoy the antipasto salad with pita, hummus, and lemon water.