In a medium bowl whisk together olive oil, red vinegar, Dijon mustard, mayonnaise, minced garlic, dried oregano, salt, and pepper until smooth; set aside and reserve about 1 tablespoon for warming the tortellini.

Bring a large pot of salted water to a rolling boil and cook the refrigerated tortellini according to package directions, typically 3–5 minutes, until tender but still slightly firm to the bite; drain in a colander.

Transfer the hot tortellini to a rimmed sheet pan and drizzle the reserved 1 tablespoon dressing over it; toss gently to coat and let cool for 8–10 minutes.

In a large mixing bowl combine diced salami, provolone cubes, halved cherry tomatoes, diced cucumber, chopped roasted red peppers, sliced pepperoncini, diced red onion, and chopped parsley.

Add the cooled tortellini to the bowl and pour the remaining dressing over the salad; toss gently until everything is evenly coated.

Season to taste with additional salt, pepper, or a squeeze of lemon if desired.

Cover and chill the salad 20–30 minutes before serving to allow flavors to meld.

Serve chilled or at cool room temperature; stir again before plating.