Boil salted water in a large pot, add farfalle pasta, and cook until al dente, about 10-12 minutes. Strain and rinse under cold water.

Chop salami, red onion, banana peppers, roasted red peppers, romaine lettuce, and tomatoes into bite-sized pieces. Halve mozzarella balls.

In a mixing bowl, combine cooled pasta, vegetables, salami, mozzarella, and any additional ingredients like pepperoni or chickpeas. Toss gently.

In another container, whisk together olive oil, lemon juice, red wine vinegar, garlic, pepperoncini juice, and honey. Season with sea salt and black pepper.

Drizzle dressing over the salad mixture and toss thoroughly to combine.

Cover and refrigerate for at least 30 minutes before serving.