Cook the pasta according to package. Remove, drain and run cold water over it. Set aside.

In a large mixing bowl, combine the pasta, chickpeas, salami, pepperoni, cherry tomatoes, roasted red peppers, artichokes, red onion, pepperoncini, fresh basil, fresh parsley, mozzarella cheese and parmesan cheese. Gently toss to combine.

In a mason jar or salad dressing container, combine the extra virgin olive oil, white wine vinegar, honey, lemon juice, parmesan cheese, garlic, parsley, basil, oregano, crushed red pepper and salt and pepper. Whisk or shake to combine. Taste and adjust seasoning.

Pour the dressing over the salad and mix well to combine.

Ideally refrigerate 2 hours before serving. Enjoy!