Begin by boiling a large pot of salted water over high heat. Add the rotini pasta and cook according to package instructions, typically about 8-10 minutes, or until al dente. Once done, drain the pasta in a colander, rinse with cold water to stop the cooking process, and set aside to cool completely.

In a medium bowl, whisk together olive oil, red wine vinegar, and minced garlic. Add Italian seasoning, red pepper flakes, and season with salt and black pepper to taste. Mix until well combined, then cover and chill in the refrigerator.

Chop your salami and pepperoni into bite-sized pieces, halve the cherry tomatoes, and slice the olives and red onion. Also, drain and quarter the canned artichoke hearts, and chiffonade the fresh basil.

In a large mixing bowl, add the cooled pasta, chopped salami, pepperoni, artichokes, halved tomatoes, olives, sliced pepperoncini, mozzarella pearls, red onion, and chiffonaded basil. Gently toss everything together.

Pour the chilled vinaigrette over the combined ingredients in the large bowl. Using tongs or a large spoon, gently toss the salad until all ingredients are well coated.

Cover the salad with plastic wrap or a lid and place it in the refrigerator for at least 30 minutes to 1 hour. When ready to serve, give it a quick toss and consider adding extra basil and a sprinkle of parmesan cheese on top.