Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, about 8-10 minutes. Drain and allow to cool.

While the pasta is cooling, rinse and chop the romaine lettuce, halve the grape tomatoes, thinly slice the red onion, and chop the pepperoncini peppers. Slice the ham and salami.

In a mixing bowl, whisk together the mayonnaise, red wine vinegar, and juice from the jarred pepperoncini. Add grated Parmesan, Italian seasoning, salt, and pepper, mixing until smooth.

Transfer cooled pasta to a large bowl. Add chopped vegetables, deli meats, and mini mozzarella. Pour dressing over and toss gently to coat.

Cover and refrigerate for at least 30 minutes to meld flavors. Taste and adjust seasonings if needed before serving.