Begin by bringing a large pot of salted water to a rolling boil. Add the rotini pasta, stirring occasionally, and cook according to the package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process, allowing it to cool completely.

In a mixing bowl, add the cooled pasta alongside sliced pepperoni, salami, and ham. Toss gently with a spatula until well combined.

Add shredded iceberg lettuce, sliced red onions, sliced banana peppers, sliced black olives, and chopped tomatoes to the bowl. Fold these vibrant ingredients into the mixture.

In a small bowl, whisk together mayonnaise, red wine vinegar, olive oil, Italian seasoning, and salt and black pepper to taste. Mix until the dressing is smooth and creamy.

Pour the creamy dressing over the pasta mixture, tossing gently until everything is evenly coated.

Cover the mixing bowl with plastic wrap or transfer to an airtight container. Chill in the refrigerator for at least 30 minutes to allow flavors to meld.

Once chilled, toss the salad again before serving. Optional: garnish with additional grated parmesan cheese or fresh herbs.