In a medium bowl, whisk together the mayonnaise, red wine vinegar, minced garlic, dried oregano, black pepper, and crushed red pepper flakes until smooth. Cover and refrigerate.

Bring a large pot of salted water to a boil. Add campanelle pasta and cook according to package directions, about 10-12 minutes, until al dente. Drain and rinse under cold water.

Shake off excess water from pasta and let cool completely on a clean kitchen towel.

Soak red onion slices in ice water for 10-15 minutes, then drain and pat dry.

In a large mixing bowl, combine cooled pasta, mozzarella pearls, provolone cheese, salami, pepperoni, drained red onion, pepperoncini, romaine lettuce, cherry tomatoes, and fresh basil. Toss gently.

Drizzle the creamy dressing over the salad and sprinkle with parmesan cheese. Toss gently to combine.

Transfer to a serving dish and garnish with extra parmesan and basil. Serve within 30 minutes for optimal freshness.