Cook the rotini pasta according to package instructions in salted water until al dente (8-10 minutes). Drain and rinse with cold water.

In a large bowl, combine the cooled pasta with diced pepperoni, salami, and ham. Stir gently to mix.

Add shredded iceberg lettuce, chopped red onions, banana peppers, sliced black olives, and diced tomatoes. Toss to combine.

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

Pour the dressing over the pasta mixture and gently toss until evenly coated.

Cover and refrigerate for at least 30 minutes to chill and allow flavors to meld.

Before serving, toss again and garnish with extra grated Parmesan or fresh herbs if desired.