Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to the package instructions until al dente, approximately 8-10 minutes. Drain the pasta and rinse it under cold water.

In a mixing bowl, combine ¼ cup of red wine vinegar, the juice of one lemon, ½ cup of olive oil, and a teaspoon each of oregano and basil. Whisk together until emulsified.

Transfer the warm, drained pasta into a large mixing bowl and add half of the homemade dressing. Toss gently but thoroughly.

Add the creamy mozzarella pearls, sliced salami, pepperoni, and tangy pepperoncini. Optionally add chopped veggies. Gently fold until well-distributed.

Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes.

Before serving, stir the salad, taste, and add more dressing as desired. Garnish with fresh parsley.