In a mixing bowl, whisk together 1 cup of mayonnaise, ¼ cup of red wine vinegar, 2 cloves of freshly grated garlic, 1 teaspoon of dried oregano, and a pinch each of black pepper and red pepper flakes.

Cover the bowl with plastic wrap and refrigerate the dressing while you work on the remaining ingredients.

Bring a large pot of salted water to a rolling boil over high heat. Add 1 pound of campanelle pasta and cook according to package directions, approximately 10-12 minutes, until al dente.

Drain the pasta in a colander and immediately rinse it under cool water to stop the cooking process and prevent clumping.

While the pasta cools, slice one small red onion and place the slices in a bowl of ice water for 10-15 minutes.

In a large mixing bowl, combine the cooled pasta, 1 cup of mozzarella pearls, ½ cup of diced provolone cheese, ½ cup of diced salami, and ½ cup of pepperoni.

Add the drained red onions, ¼ cup of sliced pepperoncini, 2 cups of chopped romaine lettuce, 1 cup of halved cherry tomatoes, and a handful of fresh basil leaves.

Gently stir the mixture to combine the ingredients evenly.

Pour the previously prepared dressing over the pasta mixture and sprinkle in ½ cup of grated Parmesan cheese.

Gently toss everything together until all the ingredients are well-coated with dressing.

Transfer the salad to a serving dish and garnish with extra Parmesan cheese, small basil leaves, and a sprinkle of freshly ground black pepper.

Enjoy the salad chilled, perfect for entertaining or as a delightful side dish.

If time permits, allow the salad to sit for 30 minutes in the fridge to enhance the flavors before serving.