Step 1

Add the red onion to a medium bowl of ice water for 5–10 minutes, then drain and pat dry.

Step 2

Make the dressing: In a medium bowl, whisk together the red wine vinegar, mayonnaise, mustard. oregano, salt, and pepper until smooth. While whisking, slowly stream in the olive oil until emulsified. Set aside.

Step 3

In a large bowl, toss the pasta with about two-thirds of the dressing. Add the coppa, prosciutto, mortadella, Provolone, mozzarella, red onion, tomatoes, giardiniera, and pepperoncinis and toss again to combine, adding more dressing as needed.

Step 4

Just before serving, add the iceberg lettuce, a few dashes of red wine vinegar, and a generous amount of basil and toss one last time. Top individual servings with crushed potato chips (so the chips don’t get soggy), if desired.

Step 5

Enjoy!