In a medium bowl, whisk together mayonnaise, red wine vinegar, minced garlic, dried oregano, ground black pepper, and crushed red pepper flakes. Cover and chill for at least 30 minutes.

Bring a large pot of salted water to a boil. Add campanelle pasta and cook according to package instructions, about 8-10 minutes. Drain and rinse under cool water.

Slice red onion and soak in ice water for 10-15 minutes. Drain and pat dry before adding to salad.

In a large mixing bowl, combine cooled pasta, mozzarella pearls, provolone cheese, salami, pepperoni, cherry tomatoes, onions, pepperoncini, romaine lettuce, and basil. Gently stir to mix.

Pour the chilled dressing over salad ingredients, add grated parmesan, and gently fold until well-coated.

Transfer to a serving dish, garnish with additional parmesan and basil. Let sit for 15 minutes at room temperature before serving.