Cook pasta according to the package directions; drain and rinse under cold water. Toss in a large bowl with the arugula, roasted bell pepper, pepperoni, salami, pepperoncini’s.

Whisk together the olive oil, white wine vinegar, oregano, basil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Drizzle the salad with the vinaigrette, gently mix, and let sit 1 hour before serving.