Cook the pasta in a large pot of salted boiling water according to package instructions until al dente, about 8–10 minutes. Drain and rinse under cold water.

Prepare the dressing by whisking together Parmesan, minced garlic, olive oil, and vinegar in a bowl until smooth.

Combine the cooled pasta with turkey pepperoni, provolone cheese, red onion, tomatoes, and pepperoncini in a large bowl.

Pour the dressing over the salad and toss gently to coat all ingredients evenly.

Chill in the fridge for at least one hour before serving to allow flavors to meld.