Cook the pasta in a large pot of boiling salted water until al dente, about 8-10 minutes. Drain and rinse under cold water to cool.

Prepare the salad ingredients by dicing the salami and cheddar cheese, halving the cherry tomatoes, and chopping the cucumber. In a large bowl, combine cooled pasta, lettuce, salami, cheese, tomatoes, cucumber, olives, and pepperoncini.

Make the creamy dressing by whisking together mayo, honey Dijon mustard, red wine vinegar, garlic, oregano, Italian seasoning, salt, and pepper until smooth.

Pour the dressing over the salad mixture and gently toss until well coated. Adjust seasonings as necessary.

Cover and refrigerate for at least 30 minutes before serving to let the flavors meld. Serve chilled.