Begin by boiling a large pot of salted water. Cook the rotini or shells until al dente, about 8-10 minutes. Drain and rinse under cold water.

Whisk together mayonnaise, red wine vinegar, Dijon mustard, garlic powder, dried oregano, red pepper flakes, salt, and black pepper in a bowl.

In a mixing bowl, combine the cooled pasta, lettuce, red onion, cherry tomatoes, pepperoncini, and meats. Gently fold the ingredients together.

Pour the dressing over the pasta mixture and gently toss until everything is coated in the dressing.

Cover the salad and refrigerate for at least 30 minutes to meld flavors before serving.