In a large pot, bring salted water to a rolling boil. Add 12 ounces of rotini or penne pasta and cook until al dente, about 8-10 minutes. Drain and rinse the pasta under cold water until cooled, then set aside.

Chop the salami and ham into small bite-sized pieces, and slice the pepperoni into rounds. Cube the provolone cheese and set aside.

Halve the cherry tomatoes, thinly slice the red onion, and drain and slice the pepperoncini.

In a mixing bowl, combine ½ cup mayonnaise, 2 tablespoons of red wine vinegar, and 1 tablespoon of olive oil. Whisk in 1 tablespoon of Italian seasoning, 1 teaspoon of garlic powder, and black pepper to taste.

In a large mixing bowl, combine the cooled pasta, chopped salami, ham, pepperoni, cubed provolone, halved cherry tomatoes, sliced red onion, and pepperoncini. Toss gently to combine.

Pour the prepared dressing over the pasta salad and toss gently until evenly coated.

Cover the bowl with plastic wrap or a lid and refrigerate for at least 45 minutes.

Right before serving, fold in 2 cups of shredded iceberg or romaine lettuce.