Boil a large pot of salted water over high heat. Add the short pasta and cook according to package instructions, about 8-10 minutes until al dente. Drain and rinse under cold water.

In a mixing bowl, combine the cooled pasta with diced salami, ham, and provolone cheese. Fold in the pickled vegetables.

In a separate bowl, whisk together the dressing ingredients. Pour over the pasta mixture.

Toss everything together until well coated with the dressing.

Transfer to an airtight container and chill for at least 30 minutes.

Before serving, fold in the shredded lettuce to maintain its crispness.