Cook pasta according to package instructions in well-salted pasta water. Meanwhile, begin preparing the vegetables and meats.
Separate pepperoni slices and place into a blender. Blend on a low speed until the slices are chopped. Remove and set aside. Repeat for the salami and provolone cheese. You want about 1½ cups each of the pepperoni and salami.
Slice the veggies.
Whisk together ingredients for the dressing and set aside.
When pasta finishes cooking, drain in a colander and rinse with cold water until it's at least room temperature.
Divide pasta between two large mixing bowls (unless you have a super extra large bowl). Add all ingredients except for the dressing, tomatoes, and mozzarella pearls. Stir until everything is incorporated throughout the pasta.
Add dressing and stir until everything is evenly coated, then stir in to tomatoes and mozzarella pearls.