Begin by bringing a large pot of salted water to a rolling boil over high heat. Add your gluten-free rotini and cook according to the package instructions until al dente, usually about 7-10 minutes. Once done, drain the pasta in a colander and rinse it under cold water to stop the cooking process.

While the pasta cools, wash and chop your fresh vegetables. Slice the romaine lettuce, halve the grape tomatoes, and dice the red onion. Cut your preferred deli meats into bite-sized pieces and have the mini mozzarella pearls ready.

In a mixing bowl, combine half a cup of mayonnaise with a generous splash of red wine vinegar, about two tablespoons of juice from the pepperoncini jar, and ¼ cup of grated Parmesan cheese. Add in Italian seasoning, kosher salt, freshly ground black pepper, and a pinch of red pepper flakes. Whisk together until the dressing is smooth and creamy.

In a large mixing bowl, combine the cooled pasta with all your prepared salad ingredients—vegetables, deli meats, and cheeses. Pour the creamy dressing over the mixture, and use a large spoon to gently fold everything together.

Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 30 minutes. Chill allows the flavors to meld and intensify. Serve chilled, optionally garnished with additional Italian seasoning or fresh herbs if desired.