Boil salted water in a large pot, then cook Mafalda Corta pasta for 8-10 minutes until al dente. Drain and rinse under cool water to stop cooking.

Finely shred the lettuce and chop salami, cheddar cheese, cherry tomatoes, cucumber, and sliced olives/pepperoncini.

In a large bowl, combine cooled pasta, lettuce, salami, cheese, tomatoes, cucumber, olives, and pepperoncini. Drizzle with olive juice and toss gently.

In a measuring cup, whisk mayonnaise, honey Dijon mustard, red wine vinegar, minced garlic, oregano, Italian seasoning, salt, and pepper until smooth.

Pour dressing over the salad and gently fold until well mixed, ensuring all ingredients are coated.

Serve immediately or refrigerate, keeping dressing separate until serving time for best freshness.