Cook pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a medium bowl, whisk together red wine vinegar, dried herbs, lemon juice, and Parmesan until well combined.

In a large mixing bowl, combine cooled pasta, mozzarella pearls, salami, pepperoncini, and fresh vegetables.

Pour half of the dressing over the mixture and toss gently to combine.

Cover the bowl and refrigerate for at least 30 minutes to chill.

Before serving, toss in the remaining dressing and chopped parsley.