Bring a large pot of salted water to a boil, then add pasta. Cook according to package instructions until al dente, about 8 to 10 minutes. Drain and rinse under cold water.

While pasta cools, chop the lettuce, salami, cucumber, and halve the cherry tomatoes into bite-sized pieces. Combine in a large bowl.

In a separate bowl, whisk together mayo, mustard, red wine vinegar, minced garlic, oregano, Italian seasoning, salt, and pepper until smooth.

Add the cooled pasta to the vegetable mixture, pour dressing over, and toss gently until evenly coated.

Taste and adjust seasoning with salt, pepper, or olive juice. Chill for 30 minutes before serving.