Cook the pasta al dente. Bring a large pot of salted water to a boil. Cook the high-protein pasta until just tender with a bite. Rinse under cool water to stop cooking and drain well so the salad doesn’t get watery.

Whisk the dressing. In a jar or bowl, combine olive oil, red wine vinegar, Dijon, garlic, oregano, basil, salt, pepper, and pepperoncini brine. Shake or whisk until emulsified. Taste and adjust salt or vinegar.

Prep the mix-ins. Dice turkey, slice salami, cube provolone, and chop veggies. Rinse and drain chickpeas thoroughly.

Toss the base. In a large bowl, combine pasta, turkey, salami, chickpeas, tomatoes, cucumber, onion, roasted red peppers, olives, pepperoncini, and parsley. Pour over two-thirds of the dressing and toss gently to coat.

Add cheese last. Fold in provolone so it doesn’t crumble. If using romaine or iceberg, wait to add until right before serving to keep it crisp.

Rest and refresh. Cover and refrigerate for at least 30 minutes (2–4 hours is even better). Before serving, toss again and add extra dressing as needed. Adjust with a squeeze of lemon, pinch of salt, or splash of pepperoncini brine.

Finish and serve. Top with a grind of black pepper and a drizzle of olive oil. Serve chilled or at cool room temperature.