Using an immersion blender or a bowl and whisk, blend together the lemon juice, vinegar, oregano, sugar, and mayo.
Slowly drizzle in the oil while blending or whisking until dressing is creamy and emulsified. Set aside
Cook the pasta according to the package instructions. Drain and rinse under cool water to stop the cooking. Transfer to a large salad bowl or mixing bowl.
Add the onions, tomatoes, peppers, salami, provolone and parsley to the pasta, pour 1/2 the dressing over the salad and toss to combine. Add more dressing to taste.
This recipe makes 1 1/4 cups of dressing. We usually use about 1 cup to dress the salad, but you can add more or less to taste.If you can't find provolone, try substituting mozzarella or bocconcini.Letting the salad sit in the fridge for a couple of hours before serving is optional but I find it helps to meld and mellow out the flavors.