Bring a large pot of salted water to a boil and cook the rotini according to package directions until al dente—this usually takes about 8-10 minutes. Drain the pasta in a colander but do not rinse it; the starch on the pasta helps the dressing cling better. Spread the cooked pasta on a large sheet pan and let it cool to room temperature for about 10 minutes before assembling the salad.

While the pasta cooks, prepare all your ingredients: cut the mozzarella into 1/2-inch cubes, slice the peperoncini into thin rings, halve the cherry tomatoes lengthwise, and finely shred the lettuce into 1/4-inch ribbons. For the cured meats, cut the salami into 1-inch strips and cut the ham slices in half. Leave the pepperoni slices whole—they're perfect at their current size. Having everything prepped and ready ensures the final assembly moves smoothly.

In a medium bowl, whisk together the mayonnaise, red wine vinegar, peperoncini juice, and marinade oil from the artichoke or pepper jar. Add the black pepper, salt, oregano, garlic powder, red pepper flakes, and onion powder, whisking until the spices are fully incorporated and the dressing is smooth and well-combined. I like to taste the dressing at this point—if it needs more tang, add a touch more vinegar; if you want more heat, add another pinch of red pepper flakes. The dressing should be bold and flavorful since it needs to season all the other components.

In a large bowl, combine the cooled pasta from Step 1 with the mozzarella cubes, sliced peperoncini, halved cherry tomatoes, pickled onion, salami strips, halved ham slices, and whole pepperoni slices. Pour the dressing from Step 3 over all the ingredients and stir gently but thoroughly to coat everything evenly, making sure the dressing reaches the bottom of the bowl. I always use a large spoon or salad tongs to toss—it prevents breaking up the delicate ingredients.

Cover the bowl and refrigerate for at least 2 hours, or up to 4 hours ahead—this resting time allows the flavors to meld together beautifully and the pasta to absorb the dressing. Just before serving, gently stir the salad, then fold in the shredded lettuce from Step 2. The lettuce should be added last so it stays crisp and doesn't wilt into the dressing.