Bring a large pot of salted water to a rolling boil. Add high-quality pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a small bowl, whisk together red wine vinegar, olive oil, lemon juice, and dried Italian herbs. Season with salt and pepper to taste. Set aside.

In a large mixing bowl, add the warm pasta and drizzle with half of the dressing. Toss gently to coat the pasta.

Fold in mozzarella pearls, Genoa salami, pepperoni, pepperoncini, and any optional veggies or herbs.

Pour the remaining dressing over the salad mixture and toss gently to combine.

Cover and refrigerate the salad for at least 30 minutes or up to 24 hours.

Before serving, sprinkle with freshly chopped parsley and give a gentle toss to distribute evenly.