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Cook your pasta according to the package directions, making sure that the pasta is soft rather than al dente (with a little bite), since gluten-free pasta hardens up a bit when cold. Drain & cool the pasta a bit by rinsing with cold water.
In a mason jar or small mixing bowl, combine lemon juice, vinegar, olive oil, oregano, salt, and pepper. Whisk to combine well and set aside. (Dressing can be made in advance and will keep for 1 week in the refrigerator.)
In a large bowl, combine cooked pasta, chickpeas, cucumbers, tomatoes, salami, pepperoni, olives, peperoncinis, onion, and basil, if using.
Drizzle half of the dressing over the salad and gently toss to combine & coat everything with dressing, adding more as desired. Chill until ready to serve & if the salad has absorbed the dressing, add a bit more before serving. Store leftover pasta salad in an airtight container in the fridge 2-3 days.