Bring a large pot of salted water to a rolling boil over high heat. Add the penne pasta and cook it for 10-12 minutes, or until al dente.

Drain the pasta in a colander and cool it under cold running water to stop the cooking process. Set aside in a large mixing bowl.

In a medium mixing bowl, whisk together the mayonnaise, red wine vinegar, minced garlic, sugar, dried oregano, salt, and black pepper until smooth.

In your large bowl with the cooled pasta, add the shredded iceberg lettuce, diced ham, sliced pepperoni, diced salami, cubed provolone cheese, halved grape tomatoes, sliced pepperoncini peppers, and chopped red onion. Gently toss to combine.

Pour the dressing over the salad ingredients and gently fold to coat everything well.

Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes.

Remove the salad from the refrigerator, give it a gentle stir, and serve.