Begin by bringing a large pot of salted water to a rolling boil. Add 8 ounces of pasta, stirring, and cook for 8–10 minutes until al dente. Drain and rinse under cold water to cool.

In a medium bowl, whisk together ½ cup of mayonnaise, 2 tablespoons of red wine vinegar, 1 clove of minced garlic, 1 teaspoon of dried oregano, and a pinch of black pepper along with red pepper flakes to taste until smooth.

In a large mixing bowl, combine the cooled pasta, 1 cup of mozzarella pearls, ½ cup of diced provolone, ½ cup of diced salami, ¼ cup of diced pepperoni, 1 cup of halved cherry tomatoes, ¼ cup of thinly sliced red onion, and ½ cup of sliced pepperoncini. Add 2 cups of chopped romaine lettuce and toss gently.

Pour the creamy dressing over the salad mixture and toss gently to coat evenly without squishing the ingredients.

Fold in ½ cup of freshly chopped basil and ¼ cup of grated Parmesan cheese just before serving.

Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.