Begin by bringing a large pot of salted water to a rolling boil. Add 8 oz. of dry rotini pasta, cooking according to package directions (usually about 8–10 minutes) until al dente. Drain the pasta in a colander and rinse under cold water until cool.

In a medium bowl, whisk together ½ cup of olive oil, ¼ cup of red wine vinegar, 2 minced garlic cloves, 1 tablespoon of Italian seasoning, and ¼ teaspoon of red pepper flakes; season with salt and black pepper to taste. Set the vinaigrette aside to chill in the refrigerator.

While the vinaigrette is chilling, chop 9 oz. of hard salami and 6.5 oz. of pepperoni into bite-sized pieces. Slice ¼ cup of red onion thinly, halve 2 cups of cherry tomatoes, and quarter 1 cup of canned artichoke hearts. Additionally, halve 1 cup of olives and slice ½ cup of pepperoncini. Lastly, finely slice ⅓ cup of fresh basil.

In a large mixing bowl, combine the cooled rotini pasta with all the prepared ingredients: salami, pepperoni, artichoke hearts, tomatoes, olives, pepperoncini, mozzarella pearls, red onion, and basil. Drizzle your desired amount of chilled vinaigrette over the top, tossing gently to ensure it’s well coated. Cover the bowl and refrigerate for 30 to 60 minutes.

Once chilled, give the salad a final toss. For an extra touch, sprinkle freshly grated parmesan cheese and additional basil on top before serving.