This pasta salad is loaded with flavors of a Muffuletta sandwich. Serve this salad as a meal by itself or alongside grilled chicken or burgers. Perfect for picnics, potlucks, or lunches during the week.
Bring a large pot of salted water (use 2 teaspoons salt per pound of pasta) to a boil. Cook the pasta according to package directions. Drain and rinse. Set aside.
Meanwhile, cube the salami, ham, cheddar, and swiss cheese. Halve the olives. Slice the pepperoncini and chop the pimientos, celery, and parsley.
Add the pasta to a large mixing bowl. Add the remaining salad ingredients.
In a mason jar, combine the red wine vinegar, oil, garlic, oregano, salt, and pepper. Shake well. Add half of the dressing to the salad ingredients. Toss to coat. Add more dressing if needed. Save remaining dressing to add to the salad after refrigerating.
Store in an airtight container. Salad will keep well for up to 5 days in the refrigerator.