Cook the rotini pasta according to package directions until tender, then drain and rinse with cold water to stop cooking (aim for no warm spots). Transfer to a flat area so it cools quickly and stays springy.

Add the cooled rotini pasta, salami, pepperoni, provolone cheese, fresh mozzarella balls, cherry tomatoes, marinated artichoke hearts, roasted red peppers, Kalamata olives, and pepperoncini to a large bowl. Toss gently until the ingredients look evenly distributed like a loaded antipasto platter.

Pour in Italian dressing, then add Parmesan cheese and Italian seasoning, and toss until every piece is lightly coated. The pasta should look glossy and the mix should be speckled with seasoning.

Cover and refrigerate for at least 2 hours so flavors meld and the salad firms up slightly. After chilling, the cheeses should feel set and the tomatoes should look juicier but not watery.

Toss again before serving, adding more Italian dressing if needed to loosen the mix. Serve chilled with a charcuterie-style variety of toppings visible.