Cook the pasta. Boil in well-salted water until just past al dente. You want a slight chew so it holds up in the dressing.

Rinse and cool. Drain and rinse the pasta under cold water to stop cooking, then shake off excess water. Toss with a drizzle of olive oil so it doesn’t clump.

Make the dressing. In a jar or bowl, whisk olive oil, red wine vinegar, Dijon, garlic, oregano, crushed red pepper, honey, salt, pepper, and lemon zest until emulsified.

Prep the mix-ins. Chop meats, cheese, tomatoes, cucumber, onion, roasted peppers, banana peppers, olives, and artichokes. Pat any wet ingredients dry so the salad doesn’t get watery.

Toss the base. In a large bowl, combine pasta, salami, prosciutto or pepperoni, provolone, mozzarella, tomatoes, cucumber, onion, roasted peppers, banana peppers, olives, and artichokes.

Add dressing and season. Pour most of the dressing over and toss gently. Taste and adjust salt, pepper, and vinegar as needed. It should taste bright and slightly tangy.

Fold in herbs and Parmesan. Add parsley, basil, and grated Parmesan. Toss again and add the rest of the dressing if needed.

Rest and serve. Let it sit for 15–30 minutes so the flavors mingle. Finish with extra Parmesan, cracked pepper, and a drizzle of olive oil if you like.