Bring a large pot of salted water to a rolling boil over high heat. Add 8 oz of dry rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta and run cool water over it to stop the cooking process. Set aside to allow it to cool completely.

In a medium bowl, whisk together ½ cup of olive oil, ¼ cup of red wine vinegar, and 2 minced garlic cloves until well combined. Stir in 1 tablespoon of Italian seasoning, ¼ teaspoon of red pepper flakes, and salt and black pepper to taste. Set aside in the fridge to chill.

Chop 9 oz of hard salami and 6.5 oz of pepperoni into bite-sized pieces. Halve 2 cups of cherry tomatoes and slice 1 cup of pitted olives and ¼ cup of red onion thinly. Thinly slice ½ cup of pepperoncini and chop ⅓ cup of fresh basil.

In a large mixing bowl, combine the cooled rotini pasta with all the prepared ingredients (salami, pepperoni, artichoke hearts, cherry tomatoes, olives, pepperoncini, mozzarella pearls, red onion, and basil). Pour the chilled vinaigrette over the top and toss gently.

Cover the mixing bowl with plastic wrap or transfer to a covered container. Chill in the refrigerator for at least 30 minutes to 1 hour to allow flavors to meld beautifully.