Begin by bringing a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a medium mixing bowl, whisk together mayonnaise, grated Parmesan, minced garlic, and vegetable oil until smooth.

In a large mixing bowl, combine the cooled pasta, turkey pepperoni, diced provolone, sliced pepperoncini, chopped onion, and halved tomatoes. Gently fold together.

Pour the dressing over the pasta mixture, tossing gently until everything is well-coated.

Transfer the salad to an airtight container and refrigerate for at least one hour before serving.