Begin by bringing a large pot of salted water to a rolling boil. Add your choice of pasta—penne or fusilli—and cook according to package instructions until al dente, about 8-10 minutes. Once done, drain the pasta in a colander and rinse under cold water to stop the cooking process; set aside to cool completely.

While the pasta is cooling, whisk together 1/2 cup of olive oil, 1/4 cup of red wine vinegar, and a mix of dried herbs like oregano and basil. Season with salt and pepper to taste.

In a large mixing bowl, combine the cooled pasta, chopped tomatoes, mozzarella, salami, pepperoncini, and olives. Stir gently to mix.

Pour the prepared dressing over the pasta mixture, tossing gently to coat evenly.

Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes.

Toss again before serving. Serve in a colorful bowl, optionally garnished with extra herbs.