Dressing:

• 1 1/3 cups mayonnaise
• 1/3 cup red wine vinegar
• 1 Tablespoon of peperoncini pepper juice from the jar
• Marinade oil leftover from the marinated mozzarella balls (use all the oil from both containers)
• 1/2 teaspoon fresh black pepper
• 1 teaspoon salt
• 1 teaspoon oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes (optional)

Salad:

• 1 pound rotini pasta (cooked until al dente)
• 2 (8 ounce) containers marinated mozzarella cheese balls in oil (sliced into quarters)
• 5–6 peperoncini peppers (sliced in rings)
• 10 ounce container cherry tomatoes (cut in half) (or cut in quarters depending on size)
• 1 cup pickled red onion
• 10 slices deli Genoa salami (cut into chunks)
• 8 slices deli ham (cut into chunks)
• 20 slices pepperoni (cut into quarters)
• 1/2 head lettuce (shredded)