Begin by bringing a large pot of salted water to a rolling boil over high heat. Add your pasta and cook until just al dente, usually about 8–10 minutes depending on the type. Drain the pasta in a colander and rinse with cold water.

While the pasta cools, finely shred the lettuce, dice the salami, chop the cucumber, halve the cherry tomatoes, and slice the green olives. Add these to a large mixing bowl.

In a measuring cup or bowl, combine the mayonnaise, honey Dijon mustard, red wine vinegar, and minced garlic. Whisk until smooth and creamy. Add oregano, Italian seasoning, salt, and pepper, adjusting seasoning to taste.

Pour the dressing over the bowl of pasta and veggies. Gently toss to coat all ingredients well.

Cover the bowl with plastic wrap and let it chill in the refrigerator for at least 30 minutes before serving.