1. Cook the tortellini in a large pot of salted boiling water according to package directions until just al dente, then drain, rinse gently under cold water, and spread out to cool completely.

2. Chop the salami, pepperoni, and deli ham into bite-sized strips or cubes, halve the grape tomatoes, finely dice the red onion, and slice the banana peppers or pepperoncini.

3. In a large mixing bowl, whisk together the mayonnaise, sour cream, olive oil, red wine vinegar, Dijon mustard, Italian seasoning, dried oregano, garlic powder, grated Parmesan, kosher salt, black pepper, and red pepper flakes until smooth and creamy.

4. Add the cooled tortellini to the bowl of dressing and gently fold until every piece of pasta is well coated.

5. Add the chopped meats, tomatoes, red onion, banana peppers, and diced provolone to the bowl and toss again until everything is evenly distributed.

6. Stir in the chopped fresh parsley, taste, and adjust seasoning with a bit more salt, pepper, or red wine vinegar if needed.

7. Cover the bowl and refrigerate the salad for at least 30 minutes, or up to 24 hours, to allow the flavors to meld and the dressing to thicken slightly.

8. Before serving, give the salad a good stir and, if it seems too thick, loosen it with a splash of milk or an extra drizzle of olive oil, then garnish with additional Parmesan and banana peppers if desired.