Start by bringing a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Once done, drain the pasta in a colander and rinse it under cold water to stop the cooking process. Allow it to cool completely before moving on to the next step.

In a large mixing bowl, combine the cooled rotini pasta with pepperoni, salami, ham, shredded iceberg lettuce, sliced red onions, banana peppers, sliced black olives, and chopped tomatoes. Toss everything together gently to ensure even distribution.

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

Pour the prepared dressing over the combined pasta and meat mixture. Use a large spoon or spatula to gently toss the salad, coating every ingredient with the creamy dressing.

Once combined, cover the bowl and place it in the refrigerator. Allow the salad to chill for at least 30 minutes.

Before serving, give the salad a good stir to redistribute the ingredients and dressing. Serve cold, and feel free to garnish with additional grated Parmesan or chopped fresh herbs.