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Cook the pasta according to the package instructions. Once the pasta is cooked, remove it from the heat, drain, rinse with cold water to stop the cooking, and set it aside to cool.
Heat a grill pan or cast iron skillet over high heat. Place the red pepper on the hot pan and cook until it is blackened on all sides, 8-12 minutes. Once the pepper is blackened, remove it from the heat and place it in a bowl with a tight-fitting lid to steam. After 5 minutes, scrape the black skin off of the pepper, discard the seeds and stem and dice the pepper.
In a large bowl, combine the drained pasta and the prepared dressing (see below) and mix them together. Add the diced red pepper, red onion, olives, artichoke hearts, pepperoncini, salami, and parsley. Mix to combine and top with the Parmesan cheese. Store in the refrigerator for 2 hours before serving to allow the flavors to marinate.
Using an immersion blender or food processor, combine the olive oil, red wine vinegar, balsamic vinegar, shallot, garlic, kosher salt, black pepper, red pepper flakes, Dijon mustard, oregano leaves, and basil leaves. Blend until the herbs are finely chopped and set it aside.