Prep Ingredients: Dice the Genoa salami, ham, pepperoni, and provolone cheese into bite-sized pieces. Chop the lettuce, cherry tomatoes, and red onion, and slice the pepperoncinis.

Cook Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, around 8-10 minutes. Drain and rinse under cold water.

Make Dressing: In a small bowl, whisk together the mayonnaise, Italian dressing, red wine vinegar, garlic powder, Italian seasoning, salt, and pepper until smooth.

Combine Ingredients: In a large mixing bowl, combine the cooled pasta with the creamy dressing and toss until coated.

Add Final Touches: Fold in the chopped deli meats, diced veggies, and cheese into the pasta mixture.

Chill: Cover the bowl with plastic wrap and refrigerate for at least one hour.

Garnish and Serve: Sprinkle fresh parsley on top before serving.