Make the Dressing : In a large mixing bowl, whisk together the mayonnaise, red wine vinegar, peperoncini pepper juice, marinade oil from the mozzarella balls, black pepper, salt, oregano, garlic powder, and red pepper flakes (if using). Whisk until smooth and creamy. Set aside.

Cook the Pasta : Bring a large pot of salted water to a boil. Cook the rotini pasta according to package instructions until al dente. Drain and rinse the pasta under cold water to cool it quickly and prevent sticking. Set aside.

Prepare the Salad Ingredients : Slice the mozzarella balls into quarters, the peperoncini peppers into rings, and the cherry tomatoes into halves or quarters (depending on their size). Chop the Genoa salami, ham, and pepperoni into bite-sized chunks. Shred the lettuce and ensure all other vegetables are prepped.

Assemble the Salad : In a large bowl, combine the cooled pasta, mozzarella, peperoncini peppers, cherry tomatoes, pickled red onions, salami, ham, pepperoni, and shredded lettuce. Toss to combine. Pour the prepared dressing over the salad and toss thoroughly to coat all ingredients evenly.

Chill and Serve : Cover the salad and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled and enjoy this bold, tangy, and satisfying Italian-inspired pasta salad.