Begin by chopping your Genoa salami, ham, pepperoni, and provolone cheese into bite-sized pieces. Also, dice the lettuce, cherry tomatoes, red onion, and pepperoncinis to ensure they’ll blend seamlessly into your Italian Hoagie Pasta Salad.

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions, usually around 8-10 minutes, until it reaches al dente. Once cooked, drain the pasta and rinse it under cold running water to halt the cooking process and cool it down.

In a mixing bowl, combine the mayonnaise, Italian dressing, red wine vinegar, garlic powder, and Italian seasoning. Whisk until smooth and creamy, then season it with salt and pepper to taste.

In a large bowl, add the cooled penne pasta and drizzle the prepared dressing over it. Stir gently until the pasta is evenly coated. Fold in the chopped meats, vegetables, and provolone cheese until well distributed.

Cover the bowl with plastic wrap or a lid, and refrigerate the salad for at least 1 hour to allow the flavors to meld together.

After chilling, remove the salad from the refrigerator, give it a quick mix, taste and adjust seasoning if needed, and sprinkle freshly chopped parsley on top before serving.