Begin by bringing a large pot of salted water to a rolling boil over high heat. Add your short pasta and cook until al dente for about 8-10 minutes. Drain and rinse under cold water.

Thinly slice the red onion and place in cold water for 10 minutes to mellow the flavor. Drain and set aside.

In a mixing bowl, whisk together mayonnaise, Dijon mustard, red wine vinegar, oregano, sugar, salt, pepper, and olive oil until smooth.

In a large bowl, combine soaked onions, salami, roasted red pepper, cherry tomatoes, pickled peppers, and pepperoncini. Fold in the dressing, adjusting seasonings to taste.

Add cooled pasta and mozzarella balls, mixing gently to incorporate. Sprinkle in fresh basil and combine. Cover and refrigerate for at least 30 minutes.

Once chilled, toss again before serving. Enjoy alongside grilled meats or at summer gatherings.