Pasta salad:  

Bring 4 quarts of water to a boil in a 6 quart stock pot or dutch oven. Once the water comes to a boil, season with 1/4 cup of kosher salt and add the campanelle. Once the pasta is al dente (about 8-9 minutes), strain and toss the pasta with 2 tablespoons olive oil. Spread on a baking sheet and cool to room temperature, stirring occasionally so the noodles don’t stick together.

To prepare the remaining ingredients, cut the cherry tomatoes in halves. Dice the provolone cheese into cubes. Drain the jar of roasted red peppers and dice into quarters. Dice the Japanese cucumbers. Very thinly slice the red onion. Drain the jar of marinated artichoke hearts and chop finely. Drain the jar of pepperoncini, remove the stems, and slice. Cut salami into ribbons

(Optional) Soak the red onion slices in red wine vinegar and a pinch of salt. Let the onions sit for 15 minutes before using. This gives the onions a tangy kick.

In a large bowl, add the cooled pasta, cherry tomatoes, provolone, peppers, cucumber, onion, artichokes, pepperoncini, Parmigiano-Reggiano, and salami. Add dressing and toss to combine. Taste and add salt if needed. Chill for at least 1 hour before serving.

Creamy Italian dressing:

While the pasta is cooking, make the Creamy Italian Dressing. In a bowl, whisk together mayo, olive oil, vinegar, salt, pepper, sugar, oregano, garlic powder, and onion powder. Set aside. The dressing can be made up to one day ahead of time, covered, and refrigerated. If you prefer a thinner dressing, add up to 1/4 cup more olive oil.