Cook pasta as directed on package. Strain, and place in a large stainless steel bowl. Add 1 tablespoon of white vinegar and 1 teaspoon of oil and toss to incorporate. Refrigerate for at least 20 minutes or until pasta has cooled.

While the pasta cools, make the dressing. To a blender or food processor, add avocado oil, red wine vinegar, white wine vinegar, red onion, garlic, red bell pepper, dijon, honey, salt, oregano, basil, and black pepper. Blend until completely combined. Set aside in the refrigerator until ready to use.

Once the pasta has cooled, remove from the refrigerator and add ½ cup dressing, cheese, pepperoncinis, sun-dried tomatoes, bell pepper, salami, black olives, and parmesan and stir until well combined. Add more dressing if needed. Taste and season with salt and pepper, if desired.

Enjoy immediately or refrigerate for up to 2 days.