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

In a small bowl, whisk together the red wine vinegar, olive oil, lemon juice, dried herbs, grated Parmesan cheese, salt, and pepper.

In a mixing bowl, combine the warm pasta with half of the dressing, tossing gently.

Add the mozzarella pearls, Genoa salami, pepperoncini, bell peppers, and cherry tomatoes to the pasta. Toss to combine.

Drizzle the remaining dressing over the salad and toss thoroughly.

Cover and refrigerate for at least 30 minutes.

Before serving, taste and adjust seasoning. Add freshly chopped parsley if desired.