In a large bowl, combine the chopped hearts of romaine, salami, provolone, and marinated mozzarella balls. Chop the cucumber, red pepper, and white onion, then add them to the mix.

Sprinkle in the mild pepper rings, black pepper, and dried basil. Gently toss until all ingredients are well combined.

Arrange the salad on a serving platter. Lightly sprinkle with kosher salt and extra dried basil. Cover and refrigerate for at least 4 hours—or overnight.

While chilling, whisk together red wine vinegar, olive oil, garlic powder, dried basil, brown sugar, and kosher salt in a bowl. Allow the dressing to sit in the fridge.

If using the pasta version, cook the tri-colored tortellini according to package instructions until al dente. Drain and let cool before adding to the salad base.

Before serving, give the salad a light toss with the chilled dressing or serve it on the side for individual preferences.