Chop deli meats into bite-sized pieces, slice the provolone cheese, chop the lettuce, halve the cherry tomatoes, dice the red onion, and slice the pepperoncinis.

Bring water to a rolling boil in a large pot, add 8 oz of penne pasta, and cook according to package directions, usually about 8-10 minutes.

Drain the pasta in a colander and rinse under cold water to cool it down quickly.

In a medium bowl, whisk together mayonnaise, Italian dressing, red wine vinegar, garlic powder, Italian seasoning, and season with salt and pepper.

In a large mixing bowl, combine the cooled pasta with the prepared dressing and stir gently until well-coated.

Fold in chopped deli meats, sliced provolone cheese, chopped lettuce, cherry tomatoes, red onion, and pepperoncinis.

Cover the salad and place it in the refrigerator for at least 1 hour.

Before serving, give it a good stir and garnish with fresh chopped parsley.