In a medium bowl, whisk together mayonnaise, red wine vinegar, minced garlic, dried oregano, black pepper, and red pepper flakes until smooth. Cover and refrigerate for at least 15 minutes.

Bring a large pot of salted water to a rolling boil. Add campanelle pasta and cook according to package instructions for 8-10 minutes until al dente. Drain and rinse under cold water.

Slice red onion and place in a bowl of ice water for 10-15 minutes. Drain and set aside.

In a large mixing bowl, combine cooled pasta, mozzarella pearls, diced provolone, salami, pepperoni, drained red onions, sliced pepperoncini, chopped romaine, cherry tomatoes, and fresh basil. Toss gently.

Pour the dressing over the salad mixture and sprinkle with grated parmesan. Toss to coat evenly.

Serve immediately, or chill for up to 30 minutes before serving.