Start by bringing a large pot of salted water to a rolling boil. Add 16 oz of short pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cool water.

Thinly slice half a small red onion. Soak in ice water for 10 minutes to mellow the flavor. Drain and set aside.

In a medium bowl, whisk together ½ cup mayonnaise, 1 tablespoon dijon mustard, 2 tablespoons red wine vinegar, 1 teaspoon oregano, 1 teaspoon sugar, and salt and pepper to taste. Slowly drizzle in ¼ cup olive oil while whisking until smooth.

In a large mixing bowl, combine drained onions, 2/3 cup chopped roasted red bell pepper, 1 ½ cups halved cherry tomatoes, ½ cup pickled teardrop peppers, ½ cup chopped pepperoncini, 4 oz diced salami, and 8 oz mini mozzarella balls. Pour in creamy dressing and stir to combine.

Add cooled pasta and ½ cup chopped fresh basil leaves. Toss gently until well coated in dressing.

Cover and refrigerate for at least 1 hour, preferably overnight. Adjust seasonings if necessary before serving.