Boil a large pot of salted water over high heat. Once boiling, add the rotini pasta and cook according to package instructions until al dente, approximately 8-10 minutes. Drain and rinse under cold water. Let cool.

In a medium mixing bowl, whisk together mayo, red wine vinegar, Dijon mustard, salt, black pepper, dried oregano, and lemon juice until smooth. Set aside.

Chop salad ingredients: dice pickled onion, halve cherry tomatoes, slice cucumber. In a large bowl, combine cooled pasta with veggies, ham, salami, pepperoni, mozzarella, and olives.

Pour the creamy dressing over pasta and vegetable mixture. Toss gently to coat all ingredients well.

Cover and refrigerate for at least 30 minutes. Just before serving, fold in chopped romaine and remaining cherry tomatoes.

Toss gently before serving and garnish with parsley or oregano if desired. Enjoy your delicious pasta salad!