Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to the package instructions, usually about 3-5 minutes, until tender but not overcooked. Once cooked, drain the tortellini and rinse under cold water.

In a mixing bowl, whisk together mayonnaise, red wine vinegar, olive oil, Dijon mustard, minced garlic, and Italian seasoning until smooth and creamy. Adjust for salt, pepper, and tang.

In a large bowl, combine the cooled tortellini, diced salami, pepperoni, deli turkey or ham, halved cherry tomatoes, sliced red onion, pepperoncini, mozzarella pearls, and grated Parmesan cheese. Gently mix to ensure even distribution.

Pour the creamy dressing over the combined ingredients and gently toss until coated. Be careful not to mash the ingredients.

Just before serving, add the chopped romaine lettuce to the salad mixture and gently fold until incorporated.

For the best flavor, chill the assembled salad in the refrigerator for about 15-30 minutes.