In a large mixing bowl, layer the shredded hearts of romaine as the base. Add in sliced salami, provolone cheese, and marinated mozzarella.

Toss in diced cucumber, chopped red pepper, and mild pepper rings for a fresh crunch.

Sprinkle white onion, black pepper, and dried basil. Stir gently to combine.

Cover tightly and refrigerate for at least 4 hours to meld flavors.

In a separate bowl, whisk together red wine vinegar, olive oil, garlic powder, brown sugar, and kosher salt.

Chill the dressing ideally overnight.

Toss the salad gently before serving and dress right before serving or offer dressing on the side.

For the tortellini version, add cooked tri-colored tortellini to the salad.

Arrange on a platter and enjoy!