Cook the pasta in a large pot of salted water according to package directions for al dente. Drain and rinse with cold water to cool completely.

While the pasta cooks, prepare the vinaigrette. In a small bowl or jar, combine the olive oil, red wine vinegar, dried oregano, garlic powder, salt, and pepper. Whisk or shake until well emulsified.

In a large serving bowl, combine the cooled pasta, diced grilled chicken, salami, mozzarella pearls, halved cherry tomatoes, diced cucumber, sliced red onion, and sliced black olives.

Pour the prepared vinaigrette over the salad. Toss gently to combine, ensuring everything is evenly coated.

For best results, cover and refrigerate for at least 30 minutes to allow the flavors to meld before serving. Serve chilled.