Cook the pasta in salted boiling water until al dente, about 8-10 minutes. Rinse under cold water and drain thoroughly.

In a bowl, combine red wine vinegar, olive oil, lemon juice, and dried herbs. Whisk well, then fold in Parmesan cheese.

In a large bowl, toss the cooled pasta, mozzarella pearls, salami, pepperoni, and pepperoncini. Add half the dressing and toss to coat.

Cover and chill the salad in the refrigerator for at least 30 minutes to meld flavors.

Before serving, toss again and drizzle remaining dressing over salad. Garnish with parsley if desired.