Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just al dente according to package directions. Drain and rinse under cool water to stop cooking and prevent clumping.

Whisk the dressing: In a large bowl, whisk olive oil, red wine vinegar, lemon juice, Dijon, garlic, oregano, basil, red pepper flakes, honey, salt, and pepper. Taste and adjust acid or salt as needed.

Prep the mix-ins: Dice the salami, pepperoni, chicken, and cheese into bite-size pieces. Slice tomatoes, onions, olives, and pepperoncini. Dice bell pepper and cucumber. Chop parsley and basil.

Toss while warm-ish: Add the cooled but slightly warm pasta to the dressing and toss well. This helps the pasta absorb flavor instead of tasting plain later.

Add protein and veggies: Fold in salami, pepperoni, chicken, chickpeas, cheese, tomatoes, onion, bell pepper, cucumber, olives, and pepperoncini. Add parsley and basil.

Season to finish: Taste and add more salt, pepper, or vinegar. If it needs brightness, add a squeeze of lemon. If it needs richness, drizzle a bit more olive oil.

Chill to marry flavors: Cover and refrigerate at least 30–60 minutes. Right before serving, toss again and sprinkle with Parmesan if using.

Serve: Garnish with a few extra herb leaves. Add a crack of black pepper and enjoy cold or at cool room temperature.