Spiralize the zucchini into noodle-like strands or slice them into 1/4-inch half-moons, then place in a colander and sprinkle lightly with kosher salt. Let sit for 5 minutes to release excess moisture, then gently squeeze or pat dry with paper towels—this prevents the salad from becoming watery. While the zucchini drains, dice the yellow bell pepper into 1/2-inch pieces and slice the pepperoncini into thin rings, removing the stems. I like to pat the zucchini extra dry because it really makes a difference in keeping the dressing from getting diluted.

In a small bowl, whisk together the Italian dressing, red wine vinegar, dried oregano, remaining kosher salt, and fresh cracked black pepper until well combined. Taste and adjust seasonings as needed—the dressing should be flavorful and slightly tangy to complement the fresh vegetables and briny pepperoncini. Set aside until ready to combine with vegetables.

In a large bowl, combine the dried zucchini noodles, diced bell pepper, pepperoni minis, sliced black olives, mozzarella pearls, and sliced pepperoncini. Pour the dressing from Step 2 over the vegetables and proteins, then gently toss until everything is evenly coated. I find a gentle hand-tossing technique works best here to avoid breaking up the delicate mozzarella pearls and pepperoni. Add the fresh basil at the very end and give one final gentle toss to distribute it throughout.

Transfer the salad to the refrigerator and chill for at least 1 hour before serving. This allows the flavors to meld together and the vegetables to absorb the dressing. The salad can be made up to 4 hours ahead and tastes great served cold. Give it a quick gentle toss before serving to redistribute any dressing that has settled.