Cook the pasta in a large pot of salted boiling water until al dente, about 7 to 9 minutes. Drain, rinse with cold water, and toss with a tiny drizzle of oil.

While the pasta cooks, dice the salami and provolone, halve the tomatoes, slice the onion, and dice the bell pepper. Drain the olives and slice pepperoncini if using.

Whisk together the olive oil, red wine vinegar, Dijon mustard, grated garlic, oregano, salt, and pepper until emulsified.

In a large bowl, combine the pasta, salami, provolone, bell pepper, tomatoes, onion, olives, and pepperoncini. Pour the dressing over and toss well. Divide among 4 meal prep containers and refrigerate.