Cook the Pasta: In a large pot of salted water, bring to a boil and add the rotini or shells. Cook for 8–10 minutes until al dente, drain and rinse with cold water.

Prepare the Dressing: In a medium bowl, combine mayonnaise, red wine vinegar, Dijon mustard, garlic powder, dried oregano, and red pepper flakes. Season with salt and black pepper, whisk until smooth.

Mix the Salad Ingredients: In a large bowl, combine the cooled pasta, chopped lettuce, sliced red onion, halved cherry tomatoes, chopped pepperoncini, salami, ham, turkey or mortadella, and cubed cheese.

Dress the Salad: Pour the dressing over salad ingredients and gently toss until well coated.

Chill and Serve: Refrigerate for at least 30 minutes before serving. Serve chilled.