Begin by gathering your fresh ingredients for the Italian Hoagie Pasta Salad. Chop the Genoa salami, ham, pepperoni, and provolone cheese into small bite-sized pieces, about ½ inch. Dice the red onion, slice the pepperoncinis, and halve the cherry tomatoes. Lastly, chop the lettuce, ensuring everything is set aside in a large bowl for easy mixing.

Bring a large pot of salted water to a rolling boil over high heat. Add the 8 oz of penne pasta and cook according to package instructions, typically 8-10 minutes, until al dente. Once done, drain the pasta in a colander and rinse thoroughly under cold water until it cools.

In a separate medium bowl, combine ½ cup mayonnaise, ½ cup Italian dressing, 1 tbsp red wine vinegar, 1 tsp garlic powder, and 2 tsp Italian seasoning. Whisk these ingredients together until smooth and well combined.

In a large mixing bowl, combine the cooled penne pasta with the dressing. Add in the chopped deli meats, diced vegetables, and cheese. Using a spatula or large spoon, gently fold all the ingredients together until they are evenly coated.

Cover the bowl with plastic wrap or transfer the pasta salad to an airtight container. Refrigerate for at least one hour to allow the flavors to meld beautifully. Just before serving, stir the salad gently to recombine any settled dressing, and garnish with chopped fresh parsley.