Bring a large pot of salted water to a boil over high heat. Add the dry rotini pasta and cook according to package instructions, about 8-10 minutes, until al dente. Drain and rinse under cold water, then set aside to cool.

In a medium bowl or jar, combine olive oil, red wine vinegar, minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes. Whisk together until well blended or shake vigorously. Refrigerate for at least 15 minutes.

Chop the hard salami and pepperoni into bite-sized pieces, halve the cherry tomatoes, slice the olives, thinly slice the red onion, and chop fresh basil.

In a large mixing bowl, combine the cooled rotini pasta and prepared ingredients: salami, pepperoni, artichoke hearts, cherry tomatoes, olives, pepperoncini, mozzarella pearls, red onion, and basil.

Pour the chilled vinaigrette over the salad and toss gently to coat all ingredients. Adjust the vinaigrette to taste if necessary.

Chill in the refrigerator for 30-60 minutes before serving for best flavor. Toss before serving and add any extra vinaigrette if the salad absorbs it.