Begin by chopping the Genoa salami, ham, pepperoni, and provolone cheese into bite-sized pieces. Dice the cherry tomatoes, onion, and pepperoncinis, and shred the lettuce.

In a large pot, bring water to a rolling boil and add a pinch of salt. Cook the penne pasta according to the package instructions, usually around 8-10 minutes, until al dente. Drain the pasta in a colander and rinse it under cold water to halt the cooking process.

In a medium mixing bowl, combine mayonnaise, Italian dressing, and red wine vinegar. Add garlic powder, Italian seasoning, and season with salt and pepper to taste. Whisk everything together until smooth and well-blended.

In a large mixing bowl, add the cooled pasta. Pour the prepared dressing over the pasta and toss well until all the pasta is evenly coated.

Gently fold in the chopped meats, shredded lettuce, diced tomatoes, red onion, and pepperoncinis into the pasta mixture.

Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 1 hour before serving.