Bring a large pot of salted water to a boil. Add rotini pasta and cook according to package instructions for 8–10 minutes until al dente. Drain and rinse under cold water.

In a large mixing bowl, combine cooked rotini with pepperoni, salami, and ham. T Toss gently to evenly distribute the meats with the pasta.

Add iceberg lettuce, red onions, banana peppers, black olives, and tomatoes to the bowl. Mix until all ingredients are thoroughly combined.

In a separate bowl, whisk together mayonnaise, red wine vinegar, olive oil, Italian seasoning, salt, and black pepper until creamy.

Pour the dressing over the pasta mixture and gently toss to ensure each ingredient is coated.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.

Before serving, stir the salad to redistribute dressing and add iceberg lettuce if necessary. Serve cold, garnished with extra parmesan or herbs.