Fill a 12-quart stockpot 3/4s of the way with water and bring the liquid in the pot up to a boil over medium-high heat. Meanwhile, begin preparing the red wine vinaigrette.

Add the olive oil, red wine vinegar, Italian herb blend, crushed garlic, Dijon mustard, honey, onion powder, kosher salt, and black pepper to a pint-sized glass jar with a tight-fitting lid. Place the lid on the jar tightly and shake the mixture vigorously until it emulsifies and looks creamy, about 1 1/2 minutes. Once the red wine vinaigrette is ready, you can use it immediately.

Once the water begins to steam, add 1 tablespoon (10 grams) of kosher salt to the cooking water. Stir the pasta into the boiling water and cook according to package instructions until al dente, about 10 minutes. Drain the pasta in a colander, rinse under cold water, and return it to the pot.

Add 1 cup of the red wine vinaigrette to the pasta, toss to combine, and let cool in the refrigerator.

Place a layer of lettuce on a serving platter and top with the dressed pasta. Arrange the meats, cheeses, vegetables, and herbs on top of the pasta.

Garnish with a pepperoncini pepper or fresh basil. Serve with crusty bread and additional vinaigrette on the side.