Bring a large pot of salted water to a boil. Add your chosen pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water. Set aside to cool.

Finely shred your lettuce, chop the salami and cheese into bite-sized cubes, halve the cherry tomatoes, chop the cucumber, and slice the green olives and pepperoncini if using.

In a large mixing bowl, combine the cooled pasta, chopped lettuce, salami, cheese, cherry tomatoes, cucumber, olives, and pepperoncini. Pour in olive juice and toss gently.

In a medium measuring cup, whisk together mayonnaise, honey Dijon mustard, red wine vinegar, minced garlic, dry oregano, and Italian seasoning. Adjust salt and pepper to taste.

Pour the dressing over the salad and gently toss until all components are evenly coated. Chill in the refrigerator for at least 30 minutes before serving.