In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, garlic powder, kosher salt, and ground black pepper until smooth.

In a large pot, bring salted water to a boil. Cook pasta according to package instructions, about 8-10 minutes, until al dente. Drain and rinse under cold water.

Chop iceberg lettuce, slice mozzarella balls, chop pepperoni and salami, slice red onion, and drain garbanzo beans.

Combine cooled pasta, chopped vegetables, meats, and grated Parmigiano Reggiano in a large bowl.

Pour dressing over the salad and toss gently to combine.

Let the salad chill in the fridge for at least 30 minutes before serving.