Cook the pasta in a large pot of salted boiling water until al dente, typically about 8-10 minutes. Drain, rinse under cold water, and set aside to cool.

In a medium bowl, combine olive oil, red wine vinegar, minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper. Whisk to emulsify and chill.

Chop salami and pepperoni, halve cherry tomatoes, prepare artichoke hearts, slice olives and red onion, and chop basil.

In a large bowl, mix cooled pasta with salami, pepperoni, tomatoes, artichokes, olives, onion, pepperoncini, and mozzarella. Drizzle with vinaigrette and toss.

Chill the salad in the refrigerator for 30 minutes to 1 hour before serving. Toss once more before serving, and garnish with cheese and basil.